Martha S's Cornish Game Hen with Wild Rice

Probably the first fancy recipe I ever made. From Martha Stewart's Entertaining:

4 boned cornish game hens
2 small onions, finely minced
2 carrots, finely diced
2 small celery stalks, finely diced
4 Tbsp butter
sprig of thyme
1 bay leaf
2 cups wild rice
3- 3 1/2 cups boiling water or stock
salt & pepper
Glaze: 1 cup crab apple jelly melted with 1 Tbsp white wine vinegar

To make the stuffing, saute' the vegetables in the butter for 10 minutes. Add the herbs, wild rice & boiling water. Cover & cook for 30 minutes. Stir occasionally to prevent sticking. Test for seasoning. When rice is cooked, drain off any liquid & fluff with a fork. Cool before stuffing the hens.

Loosen the skin of the hen & push cooked rice under the skin. Skewer and truss.

Roast hens for 30 minutes in 350 degree oven. Brush with glaze during last 15 minutes & again after removing from the oven. Let stand 5 minutes prior to serving.