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Wild Rice Stuffed Cornish Hens

My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe. -Becky Brunette, Minneapolis, Minnesota
  • Total Time
    Prep: 45 min. Bake: 1 hour 5 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
Nutrition Facts: 1 serving equals 2,032 calories, 118 g fat (34 g saturated fat), 770 mg cholesterol, 1,595 mg sodium, 95 g carbohydrate, 3 g fiber, 139 g protein.

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  • Jessica
    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!

  • Matte
    Dec 4, 2018

    This was interesting. I left out the sausage but loved the apricot preserves with it.

  • Nana Jo Jo
    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!!!!!!!

  • issalyn
    Jan 10, 2010

    No comment left

  • vivian.crane
    Nov 30, 2009

    No comment left