INGREDIENTS

1. 4tablespoonsbutter, softened
2. 1/2cup slicedcelery
3. 2shallots, finely chopped
4. 1cupcooked rice
5. 8ouncescherries, pitted
6. 2tablespoons choppeddried apricots
7. 2teaspoons choppedparsley
8. 1 1/4teaspoonssalt
9. 1/4teaspoonpepper
10. 3 (1 1/2 lb)Cornish hens
11. 1/3cupapricot jam

DIRECTIONS

1. Preheat oven to 425°F In skillet melt 2 tbsp butter over med heat.
2. Add celery and shallots; cook, stirring often, until tender, about 4 minute Remove from heat; stir in rice, cherries, apricots, parsley, 1/2 tsp salt, and 1/8 tsp pepper.
3. Rub hens with remaining butter; sprinkle with remaining salt and pepper.
4. Fill cavities with stuffing.
5. Place on rack in roasting pan.
6. Roast 15 minute Reduce oven temp to 350F roast 45 minute.
7. Stir 1 tbsp water into jam; brush over hens.
8. Roast until meat thermometer inserted into thigh registers 180F, about 15 minute.