Wild Rice Stuffed Cornish Hens
Total TimePrep: 45 min. Bake: 1 hour 5 min.
- 5-1/2 cups water, divided
- 2 teaspoons chicken bouillon granules
- 1-1/2 teaspoons salt
- 3/4 cup uncooked wild rice
- 1-1/2 cups uncooked long grain rice
- 1 pound bulk pork sausage
- 1-1/2 cups chopped celery
- 3/4 cup chopped onion
- 6 Cornish game hens (20 to 24 ounces each)
- 1 jar (12 ounces) apricot preserves
- In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed.
- Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen.
- Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes.
- In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.
Dec 7, 2018
Everyone LOVED this recipe! We all loved the stuffing so much so that it is now the ONLY stuffing recipe used at holidays. But I always add the apricot glaze over the stuffing because that takes it from great to amazing!
Dec 4, 2018
This was interesting. I left out the sausage but loved the apricot preserves with it.
Jan 22, 2012
This recipe was sooooo good.. My family raved about it. I also used the Herbed cornish hens recipe for the basting . I ran out of butter, imagine that, so I used olive oil instead....It was delicous!!!!!!!