Wild Rice with Celery Stuffed Cornish Hens Recipe
Wild Rice with Celery Stuffed Cornish Hens Recipe photo by Taste of Home
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Wild Rice with Celery Stuffed Cornish Hens Recipe

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Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries these golden hens are sure to become a special-occasion entree in your home. "They're a wonderful change of pace from traditional turkey," writes Nancy Horsburgh of Everett, Ontario.
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 10 servings


  • 1/2 cup chopped celery
  • 1/4 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 package (6 ounces) fast-cooking long grain and wild rice mix
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup water
  • 2/3 cup sliced water chestnuts, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 5 Cornish game hens (20 to 24 ounces each)

Nutritional Facts

1/2 Cornish hen: 270 calories, 7g fat (3g saturated fat), 127mg cholesterol, 529mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.


  1. In a large saucepan coated with cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until rice is tender. Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens.
  2. Place on a rack in a shallow roasting pan. Bake at 375° for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165°. Cut each hen in half lengthwise to serve. Yield: 10 servings.
Originally published as Stuffed Cornish Hens in Light & Tasty October 2005, p50

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Rusben User ID: 7315017 125063
Reviewed Nov. 21, 2014

"I make this every year for Thanksgiving as it is just 2 people. Excellent!!! I double the stuffing and bake the extra on the side."

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