Wild Rice and Cranberry Stuffed Cornish Game Hens

1	10.5-ounce pouch Fall River fully cooked Wild Rice
1 cup	Brown Basmati rice, cooked
¼ cup	Dried cranberries
¼ dup	Maple sage ground breakfast sausage, cooked and crumbled
½ cup	Red apple, unpeeled, diced
½ cup	Celery, diced
To taste	Salt and pepper
4	Cornish Game Hens
2	Oranges, juiced
½ teaspoon	Garlic powder
½ teaspoon	Lemon pepper
½ teaspoon	Dried oregano
½ teaspoon	Sea salt

Preheat oven to 350 degrees. Combine wild rice, Basmati rice, cranberries, sausage, apple, celery and salt and pepper. Stuff game hens. Close with toothpicks. Place game ens in a 10x13" glass or Pyrex baking dish. Squeeze orange juice over game hens. Sprinkle seasoning over game hens. Bake for 1 hour or until meat is no longer pink next to the bone. Remove from oven and serve with any extra rice stuffing. Recipe courtesy of Marla Clark, Moriarty, New Mexico.

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