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Stuffed Cornish Hens

 Stuffed Cornish Hens
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
2 ServingsPrep: 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 13-in. x 9-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

2 of 2

Stuffed Cornish Hens (continued)

Directions (continued)

  • 30-45 minutes longer or until a meat thermometer reads 180° for
  • hens and 165° for stuffing, basting frequently with tarragon
  • butter. Yield: 2 servings.
Nutritional Facts: 1 serving equals 1,066 calories, 74 g fat (29 g saturated fat), 411 mg cholesterol, 1,375 mg sodium, 32 g carbohydrate, 1 g fiber, 63 g protein.