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Stuffed Corn-ish Hens
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
6 Servings
Prep: 45 min. Bake: 1-1/2 hours
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.
© Taste of Home 2013
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Stuffed Corn-ish Hens
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Nutrition 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.
© Taste of Home 2013