Cornish Hens Stuffed with Rice Recipe

5 1 6
Cornish Hens Stuffed with Rice Recipe
Cornish Hens Stuffed with Rice Recipe photo by Taste of Home
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Cornish Hens Stuffed with Rice Recipe

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5 1 6
Publisher Photo
These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup butter, softened, divided
  • 3 cups cooked rice
  • 3/4 cup raisins
  • 1/3 cup chopped walnuts
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 Cornish game hens (20 to 24 ounces each)

Directions

In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens.
Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°. Yield: 6 servings.
Originally published as Rice-Stuffed Cornish Hens in Taste of Home December/January 1996, p31

  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup butter, softened, divided
  • 3 cups cooked rice
  • 3/4 cup raisins
  • 1/3 cup chopped walnuts
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 Cornish game hens (20 to 24 ounces each)
  1. In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens.
  2. Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°. Yield: 6 servings.
Originally published as Rice-Stuffed Cornish Hens in Taste of Home December/January 1996, p31

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2124arizona User ID: 845443 268439
Reviewed Jun. 25, 2017

"This makes for an unforgettable Christmas dinner. These birds are so trnder and the stuffing is great!!"

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