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Rice-Stuffed Cornish Hens Recipe

Photo by: Taste of Home

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These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas

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6 Servings
Prep: 20 min. Bake: 1 hour

Ingredients

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, softened, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens (about 20 ounces each)

Directions

In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens.
Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a meat thermometer reads 180°. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 623 calories, 37 g fat (15 g saturated fat), 165 mg cholesterol, 429 mg sodium, 49 g carbohydrate, 2 g fiber, 26 g protein.

Rice-Stuffed Cornish Hens published in Taste of Home December/January 1996, p31

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