Stuffed Corn-ish Hens Recipe

Stuffed Corn-ish Hens Recipe
Stuffed Corn-ish Hens Recipe photo by Taste of Home
Publisher Photo

Stuffed Corn-ish Hens Recipe

Be the first to add a review
Publisher Photo
Okay, so I cheated just a little on the entree, using a play on words to link it to my corn theme. Fit for a celebration, these delicious stuffed hens tasted so good with the other dishes that called for corn as a main ingredient. -Nadine Brimeyer, Denver, Iowa
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 1-1/2 hours

Ingredients

  • 1 cup uncooked long grain rice
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup slivered almonds
  • 3 tablespoons chopped onion
  • 3 tablespoons butter
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 bay leaf
  • 6 Cornish game hens (20 to 24 ounces each)
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, halved

Directions

In a saucepan, saute rice, mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about 3/4 cup rice mixture into each hen. Place breast side up in a large roasting pan; tie drumsticks together. Place two bacon pieces over each hen. Cover and bake at 375° for 45 minutes. Uncover and bake 45 minutes longer or until thermometer reads 185° for hens and 165° for the stuffing. Yield: 6 servings.
Originally published as Stuffed Corn-ish Hens in Taste of Home October/November 1999, p37

  • 1 cup uncooked long grain rice
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup slivered almonds
  • 3 tablespoons chopped onion
  • 3 tablespoons butter
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 bay leaf
  • 6 Cornish game hens (20 to 24 ounces each)
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, halved
  1. In a saucepan, saute rice, mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about 3/4 cup rice mixture into each hen. Place breast side up in a large roasting pan; tie drumsticks together. Place two bacon pieces over each hen. Cover and bake at 375° for 45 minutes. Uncover and bake 45 minutes longer or until thermometer reads 185° for hens and 165° for the stuffing. Yield: 6 servings.
Originally published as Stuffed Corn-ish Hens in Taste of Home October/November 1999, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStuffed Corn-ish Hens

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review