Stuffed Corn-ish Hens Recipe

Stuffed Corn-ish Hens Recipe photo by Taste of Home

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Okay, so I cheated just a little on the entree, using a play on words to link it to my corn theme. Fit for a celebration, these delicious stuffed hens tasted so good with the other dishes that called for corn as a main ingredient. -Nadine Brimeyer, Denver, Iowa

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Stuffed Corn-ish Hens Recipe

Prep: 45 min. Bake: 1-1/2 hours

Yield: 6 Servings

45 90 135

Ingredients

1 cup uncooked long grain rice
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup slivered almonds
3 tablespoons chopped onion
3 tablespoons butter
2 cups water
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
1 bay leaf
6 Cornish game hens (20 to 24 ounces each)
6 bacon strips, halved

Directions

In a saucepan, saute rice, mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about 3/4 cup rice mixture into each hen. Place breast side up in a large roasting pan; tie drumsticks together. Place two bacon pieces over each hen. Cover and bake at 375° for 45 minutes. Uncover and bake 45 minutes longer or until meat thermometer reads 185° for hens and 165° for the stuffing. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 624 calories, 43 g fat (14 g saturated fat), 167 mg cholesterol, 1,127 mg sodium, 28 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Stuffed Corn-ish Hens in Taste of Home October/November 1999, p37