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Tender Stuffed Cornish Hens Recipe

Tender Stuffed Cornish Hens Recipe photo by Taste of Home

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I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. –Jenny Holliday, Roanoke, Alabama

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Tender Stuffed Cornish Hens Recipe

Prep: 20 min. Bake: 65 min.

Yield: 4 Servings

20 65 85

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
4 Cornish game hens (20 to 24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice.
Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a meat thermometer reads 180° for hens and 165° for stuffing. Yield: 4 servings.

Originally published as Stuffed Cornish Hens in Quick Cooking January/February 2006, p33

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Tender Stuffed Cornish Hens

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Reviewed on Jul. 18, 2012 by voodoowitch

The rice was excellant. I'd make that again just as a side dish. I had never stuffed a bird before and wasn't very impressed with wih the results. As the birds cooked, the juices pooled at the bottom and I couldn't bring myself to eat the nasty rice from inside the bird. Luckily I had only cooked 2 birds so I had plenty of rice left over. Next time I'll cook them separate. I had to increase the temp to 400 when they were supposed to be done and cooked another 17 minutes.

Reviewed on Mar. 28, 2011 by katlaydee3

I made a few changes with this recipe and it turned out delicious. I eliminated the mushrooms because I don't like them and I changed the soup to Cream of Celery. I also found that I needed to cook them quite a bit longer than the recipe said. At the time when they should have been done, I increased the heat to 350 and cooked an additional 30 minutes or so. Very good, the rice stuffing is delicious and the Cornish hen very moist and flavorful.