Print Options

Back to Wild Rice Stuffed Cornish Hens >

Include these items:

Select reviews >

Taste of Home Logo

Wild Rice Stuffed Cornish Hens

Wild Rice Stuffed Cornish Hens
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
6 ServingsPrep: 45 min. Bake: 1 hour 5 min.

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.
© Taste of Home 2013

2 of 2

Wild Rice Stuffed Cornish Hens (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013