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Cornish Hens with Rice Stuffing

 Cornish Hens with Rice Stuffing
I came across this recipe a few years ago around Thanksgiving. The golden, juicy hens and festive rice stuffing make a memorable feast for two. Best of all, we're not eating leftovers for days on end.—Kathy Meyer, Kenosha, Wisconsin
2 ServingsPrep: 50 min. Bake: 1 hour


  • 1 package (6 ounces) long grain and wild rice mix
  • 2 tablespoons butter, divided
  • 1/2 cup chopped pecans
  • 1-1/3 cups orange juice
  • 1 cup water
  • 1/4 cup raisins
  • 2 Cornish game hens (20 to 24 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Set the seasoning packet from rice mix aside. In a saucepan, melt 1
  • tablespoon butter. Add rice and pecans; cook and stir over low heat
  • for 10 minutes or until rice is golden brown. Stir in the orange
  • juice, water, raisins and contents of seasoning packet; bring to a
  • boil over medium heat. Reduce heat; cover and simmer for 25 minutes
  • or until liquid is absorbed.
  • Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining
  • rice mixture. Tie legs of each hen together; turn wing tips under
  • backs. Place on a greased rack in a roasting pan. Melt remaining
  • butter; brush over hens. Sprinkle with salt and pepper.
  • Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads

2 of 2

Cornish Hens with Rice Stuffing (continued)

Directions (continued)

  • 165° when inserted in center of stuffing and thigh reaches at
  • least 170°. Baste occasionally with pan drippings. Heat reserved
  • rice mixture; serve with hens. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 1,309 calories, 75 g fat (20 g saturated fat), 328 mg cholesterol, 1,993 mg sodium, 97 g carbohydrate, 5 g fiber, 64 g protein.