Tender Stuffed Cornish Hens

Name: Tender Stuffed Cornish Hens
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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 thermometer reads 180° for hens and 165° for stuffing.

Nutrition Facts

Nutrition Facts: 1 serving (1 each) equals 769 calories, 46 g fat (17 g saturated fat), 257 mg cholesterol, 1,618 mg sodium, 41 g carbohydrate, 3 g fiber, 45 g protein.

Reviews

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Average Rating:

voodoowitch

Jul 18, 2012

The rice was excellant. I'd make that again just as a side dish. I had never stuffed a bird before and wasn't very impressed with wih the results. As the birds cooked, the juices pooled at the bottom and I couldn't bring myself to eat the nasty rice from inside the bird. Luckily I had only cooked 2 birds so I had plenty of rice left over. Next time I'll cook them separate. I had to increase the temp to 400 when they were supposed to be done and cooked another 17 minutes.
katlaydee3

Mar 28, 2011

I made a few changes with this recipe and it turned out delicious. I eliminated the mushrooms because I don't like them and I changed the soup to Cream of Celery. I also found that I needed to cook them quite a bit longer than the recipe said. At the time when they should have been done, I increased the heat to 350 and cooked an additional 30 minutes or so. Very good, the rice stuffing is delicious and the Cornish hen very moist and flavorful.