Cornish Game Hens With Wild Rice Stuffing Food

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WILD RICE STUFFED CORNISH HENS



Wild Rice Stuffed Cornish Hens image

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

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Fat 118 g fat (34 g saturated fat), Cholesterol 770 mg cholesterol, Sodium 1,595 mg sodium, Carbohydrate 95 g carbohydrate, Fiber 3 g fiber, Protein 139 g protein.

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS



Game Hen Stuffed with Wild Rice and Mushrooms image

This recipe isn't too difficult, but it looks like an expensive restaurant meal! It is the perfect way to fix up that pheasant, duck or even just a Cornish game hen from your local grocery store. This recipe is made with a Cornish game hen in mind, so if you are using a larger bird, you may want to adjust the amount of the ingredients.

Provided by Stephanie Teeter

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h

Yield 2

Number Of Ingredients 10

½ cup uncooked wild rice
1 ½ cups water
1 pinch salt
10 fresh mushrooms, sliced
2 tablespoons butter
1 Cornish game hen, thawed
1 tablespoon poultry seasoning, or to taste
½ teaspoon dried crushed rosemary
salt and pepper to taste
2 tablespoons butter

Steps:

  • Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
  • Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
  • Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
  • Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 522.3 calories, Carbohydrate 34.3 g, Cholesterol 136.4 mg, Fat 34.4 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 17.7 g, Sodium 213.6 mg, Sugar 2.6 g

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
  • Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g

CORNISH GAME HENS WITH CHERRY-RICE STUFFING



Cornish Game Hens With Cherry-Rice Stuffing image

Make and share this Cornish Game Hens With Cherry-Rice Stuffing recipe from Food.com.

Provided by mariposa13

Categories     Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter, softened
1/2 cup sliced celery
2 shallots, finely chopped
1 cup cooked rice
8 ounces cherries, pitted
2 tablespoons chopped dried apricots
2 teaspoons chopped parsley
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 (1 1/2 lb) Cornish hens
1/3 cup apricot jam

Steps:

  • Preheat oven to 425°F In skillet melt 2 tbsp butter over med heat.
  • Add celery and shallots; cook, stirring often, until tender, about 4 minute Remove from heat; stir in rice, cherries, apricots, parsley, 1/2 tsp salt, and 1/8 tsp pepper.
  • Rub hens with remaining butter; sprinkle with remaining salt and pepper.
  • Fill cavities with stuffing.
  • Place on rack in roasting pan.
  • Roast 15 minute Reduce oven temp to 350F roast 45 minute.
  • Stir 1 tbsp water into jam; brush over hens.
  • Roast until meat thermometer inserted into thigh registers 180F, about 15 minute.

WILD RICE STUFFED CORNISH GAME HENS WITH CARAWAY CREAM SAUCE



Wild Rice Stuffed Cornish Game Hens With Caraway Cream Sauce image

Make and share this Wild Rice Stuffed Cornish Game Hens With Caraway Cream Sauce recipe from Food.com.

Provided by Epi Curious

Categories     Poultry

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1/2 lb fresh mushrooms, sliced
4 scallions, chopped
3 ounces pork sausage, crumbled
4 rock cornish game hens, giblets chopped
1 3/4 cups chicken broth
1 (6 7/8 ounce) package long grain and wild rice blend (not the quick-cooking kind)
1 teaspoon dried basil, crumbled
3/4 cup dry white wine
salt and pepper
1/4 cup butter
3 tablespoons flour
1 teaspoon caraway seed
3/4 cup whipping cream
1/2 cup chicken broth
pan juices, from above plus chicken broth to equal 1 cup liquid

Steps:

  • Melt two tablespoons butter in nonstick saucepan. Saute mushrooms and scallions until soft, about 10 minutes. Add sausage and saute until done, about 3 minutes. Remove from pan and set mixture aside. Reduce heat to low, add chopped giblets, 1-3/4 cups broth, wild rice, wine and basil. Season with salt and pepper. Cook until liquid is absorbed, 25-40 minutes.
  • Preheat oven to 375 degrees. Remove stuffing from heat and stir in half the mushroom mixture; set the remainder aside. Stuff hens with stuffing and brush them generously with melted butter. Roast 1-1/4 hours, basting frquently with butter.
  • Sauce: Melt 1/4 cup butter in saucepan. Combine flour & caraway seed and whisk into butter. Cook until well blended, about 3 minutes. Add whipping cream and 1/2 cup chicken broth. Add 1 cup pan juices and cook several minutes; add reserved mixture and pass sauce with hens.

Nutrition Facts : Calories 1138.5, Fat 87.3, SaturatedFat 36.3, Cholesterol 458.9, Sodium 876.3, Carbohydrate 10.7, Fiber 1.4, Sugar 2.2, Protein 67.1

CORNISH HENS WITH WILD RICE



Cornish Hens with Wild Rice image

This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup whole milk
1 cup shredded cheddar cheese
3 bacon strips
1 cup finely chopped onion
1/2 cup chopped green pepper
4-1/2 cups cooked wild rice
3 Cornish game hens (20 to 24 ounces each), halved
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
Minced fresh parsley

Steps:

  • In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. , Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well. , In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley.

Nutrition Facts :

CORNISH GAME HENS WITH CHEESY RICE STUFFING



Cornish Game Hens With Cheesy Rice Stuffing image

Found this years ago on the internet, and have since made it several times with rave reviews. Don't accidentally double the cheese as I once did. The celery can be replaced with carrots if you don't normally buy it. I have never added the mushrooms.

Provided by PinkPanther

Categories     Chicken

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup unsalted butter
1/3 cup rice
2 tablespoons celery
2 tablespoons finely chopped onions
1 cup chicken broth
1 (2 ounce) can mushrooms, drained and chopped (optional)
1 cup shredded cheddar cheese
2 Cornish hens

Steps:

  • Melt butter in saucepan.
  • Add rice, celery and onions, cook for 5-10 minutes.
  • Add chicken broth, bring to boil.
  • Cover and simmer on low for 20 minutes.
  • Stir in mushrooms if using.
  • Cool.
  • Mix in cheddar cheese.
  • Season birds with salt and pepper, then stuff. Place extra stuffing mixture in separate pan.
  • Place breast side up on a rack in a pan. Cover with foil.
  • Roast at 400 degrees for 30 minutes.
  • Remove foil, and continue roasting for 45 minutes, or until done. Baste occasionally with butter.
  • The extra stuffing is added covered during the last 45 minutes. Remove the cover the last 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 849.7, Fat 50.6, SaturatedFat 28.8, Cholesterol 337.8, Sodium 904.7, Carbohydrate 28.2, Fiber 0.7, Sugar 1.2, Protein 66.9

CORNISH HENS WITH RICE STUFFING



Cornish Hens with Rice Stuffing image

I came across this recipe a few years ago around Thanksgiving. The golden, juicy hens and festive rice stuffing make a memorable feast for two. Best of all, we're not eating leftovers for days on end.-Kathy Meyer, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 9

1 package (6 ounces) long grain and wild rice mix
2 tablespoons butter, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; cook and stir over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. , Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper., Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.

Nutrition Facts : Fat 75 g fat (20 g saturated fat), Cholesterol 328 mg cholesterol, Sodium 1,993 mg sodium, Carbohydrate 97 g carbohydrate, Fiber 5 g fiber, Protein 64 g protein.

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