[X]

Home > Recipes > Wild Rice Stuffed Cornish Hens

Wild Rice Stuffed Cornish Hens Recipe

Wild Rice Stuffed Cornish Hens Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe. -Becky Brunette, Minneapolis, Minnesota

[X]

Rate Wild Rice Stuffed Cornish Hens Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Wild Rice Stuffed Cornish Hens Recipe

Prep: 45 min. Bake: 1 hour 5 min.

Yield: 6 Servings

45 65 110

Ingredients

5-1/2 cups water, divided
2 teaspoons chicken bouillon granules
1-1/2 teaspoons salt
3/4 cup uncooked wild rice
1-1/2 cups uncooked long grain rice
1 pound bulk pork sausage
1-1/2 cups chopped celery
3/4 cup chopped onion
6 Cornish game hens (20 to 24 ounces each)
1 jar (12 ounces) apricot preserves

Directions

In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed.
Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen.
Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes.
In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 2,032 calories, 118 g fat (34 g saturated fat), 770 mg cholesterol, 1,595 mg sodium, 95 g carbohydrate, 3 g fiber, 139 g protein.

Originally published as Rice-Stuffed Cornish Hens in Taste of Home December/January 2002, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Wild Rice Stuffed Cornish Hens

Wild Rice Stuffed Cornish Hens

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jan. 22, 2012 by Nana Jo Jo

This recipe was sooooo good.. My family raved about it. I also used the Herbed cornish hens recipe for the basting . I ran out of butter, imagine that, so I used olive oil instead....It was delicous!!!!!!!