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Wild Rice with Celery Stuffed Cornish Hens

 Wild Rice with Celery Stuffed Cornish Hens
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.
10 ServingsPrep: 25 min. Bake: 50 min.


  • 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)


  • 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.
  • 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.

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Wild Rice with Celery Stuffed Cornish Hens (continued)

Nutritional Facts: 1 hen half with 1/3 cup stuffing (calculated without skin) equals 257 calories, 7 g fat (3 g saturated fat), 123 mg cholesterol, 564 mg sodium, 20 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.