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Stuffed Cornish Hens Burgundy
December 28, 2015

Terrific recipe, thank you for posting it! Only thing I did differently was to add the remaining glaze to the pan drippings (after separating the fat). I used that for gravy by reducing it in a sauce pan and adding a little more corn starch. Note the cooking time for the rice was longer for me by about 15 minutes.

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