Cornish Hens with Rice Stuffing Recipe

Cornish Hens with Rice Stuffing Recipe photo by Taste of Home

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I came across this recipe a few years ago around Thanksgiving. The golden, juicy hens and festive rice stuffing make a memorable feast for two. Best of all, we're not eating leftovers for days on end.—Kathy Meyer, Kenosha, Wisconsin

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Cornish Hens with Rice Stuffing Recipe

Prep: 50 min. Bake: 1 hour

Yield: 2 Servings

50 60 110

Ingredients

1 package (6 ounces) long grain and wild rice mix
2 tablespoons butter, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; saute over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed.
Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper.
Bake at 350° for 1 to 1-1/4 hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 1,309 calories, 75 g fat (20 g saturated fat), 328 mg cholesterol, 1,993 mg sodium, 97 g carbohydrate, 5 g fiber, 64 g protein.

Originally published as Cornish Hens with Rice Stuffing in Taste of Home October/November 1998, p10