Stuffed Cornish Hens Recipe

5 4 5
Stuffed Cornish Hens Recipe
Stuffed Cornish Hens Recipe photo by Taste of Home
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Stuffed Cornish Hens Recipe

Read Reviews
5 4 5
Publisher Photo
With a golden and flavorful stuffing, these tender hens are a special-occasion entree for just the two of us.—Wanda Jean Sain, Hickory, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 1 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 1 hour

Ingredients

  • 2 tablespoons finely chopped onion
  • 1/3 cup uncooked long grain rice
  • 4 tablespoons butter, divided
  • 3/4 cup water
  • 1/2 cup condensed cream of celery soup, undiluted
  • 1 tablespoon lemon juice
  • 1 teaspoon minced chives
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon chicken bouillon granules
  • 2 Cornish game hens (20 to 24 ounces each)
  • Salt and pepper to taste
  • 1/2 teaspoon dried tarragon

Directions

In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly.
Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
Cover loosely and bake at 375° for 30 minutes. Uncover and bake 30-45 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting frequently with tarragon butter. Yield: 2 servings.
Originally published as Stuffed Cornish Hens in Taste of Home October/November 1995, p16

  • 2 tablespoons finely chopped onion
  • 1/3 cup uncooked long grain rice
  • 4 tablespoons butter, divided
  • 3/4 cup water
  • 1/2 cup condensed cream of celery soup, undiluted
  • 1 tablespoon lemon juice
  • 1 teaspoon minced chives
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon chicken bouillon granules
  • 2 Cornish game hens (20 to 24 ounces each)
  • Salt and pepper to taste
  • 1/2 teaspoon dried tarragon
  1. In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly.
  2. Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
  3. Cover loosely and bake at 375° for 30 minutes. Uncover and bake 30-45 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting frequently with tarragon butter. Yield: 2 servings.
Originally published as Stuffed Cornish Hens in Taste of Home October/November 1995, p16

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gunslinger User ID: 544392 216194
Reviewed Dec. 28, 2014

"Very good I have made this several times. A great alternative to chicken and dressing. Very pretty presentation when serving to guest."

MY REVIEW
SusanneM User ID: 45352 8929
Reviewed May. 31, 2014

"Have made these many, many times--a family favorite!"

MY REVIEW
cynthia peterson User ID: 2452932 9248
Reviewed Nov. 12, 2011

"my husband loves this. making for family tonight. i always make extra rice stuffing its so good."

MY REVIEW
melodious88 User ID: 4245799 8468
Reviewed Sep. 9, 2010

"chicken was moist and tender. Very flavorful! Stuffing was delicious. Will definitely make again."

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