Mrs. Cottage’s Cornish Game Hens

Wash hens inside and out, remove giblets. Part skin from the meat  in back and front, season with garlic, salt, paprika, sage, poultry seasoning and pepper if desired. Spoon inside of bird cranberry sauce (you can find our recipe here), follow with rice, then sauce then rice again until filled. Season outside of bird and cook for 1 hour 19 minutes in a greased pan at 380 F. You can spoon more cranberry sauce over the top if you would like.

Serve with a couple of vegetables and some cold cranberry sauce if you like.