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Wild Rice with Celery Stuffed Cornish Hens Recipe

Wild Rice with Celery Stuffed Cornish Hens Recipe

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. YIELD:10 servings

Ingredients

  • 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)

Directions

  • 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.

Nutritional Facts

1 each: 257 calories, 7g fat (3g saturated fat), 123mg cholesterol, 564mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 29g protein Diabetic Exchanges:1-1/2 starch, 4 lean meat, 1/2 fat

Reviews for Wild Rice with Celery Stuffed Cornish Hens

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Rusben
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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