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Tender Stuffed Cornish Hens

 Tender Stuffed Cornish Hens
I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. –Jenny Holliday, Roanoke, Alabama
4 ServingsPrep: 20 min. Bake: 65 min.


  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 2 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 4 Cornish game hens (20 to 24 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook rice according to package directions. In a small skillet, saute
  • celery and onion in 1 tablespoon butter until tender. Stir in the
  • soup, mushrooms and prepared rice.
  • Sprinkle inside and outside of hens with salt and pepper. Stuff with
  • rice mixture. Place on a rack in a greased shallow roasting pan;
  • cover with foil.
  • Bake at 350° for 40 minutes. Remove foil. Melt remaining butter;
  • brush over hens. Bake 25-35 minutes longer or until juices run clear
  • and a meat thermometer reads 180° for hens and 165° for
  • stuffing. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 769 calories,

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Tender Stuffed Cornish Hens (continued)

Nutritional Facts: 46 g fat (17 g saturated fat), 257 mg cholesterol, 1,618 mg sodium, 41 g carbohydrate, 3 g fiber, 45 g protein.