Cornish Hens Stuffed with Wild Rice and Pecans

 2 sticks unsalted butter

8 Cornish game hens

4 cups cooked white rice

1 cup unsweetened flaked coconut

½ cup finely chopped pecans

1 T. Bell's poultry seasoning

1 small onion, finely chopped

Salt & freshly ground pepper

Preheat the oven to 450ºF. Thinly slice 4 T. of the butter and slide the pieces under the breast skin of the hens. In a large bowl, mix the rice, coconut, pecans, poultry seasoning and onion. Divide the stuffing evenly among the cavities of the hens. Place 1 T. of the butter in each of the 8 cavities. Rub the remaining 4 T. of butter over the outside of the hens and season them lightly with salt and pepper. Roast the hens for 15 minutes, then lower the oven temperature to 350ºF and roast 30 to 40 minutes longer, until the juices run clear. Serves 8.