STUFFED CORNISH HENS
This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!
Provided by breezermom
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions.
- In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
- Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
- Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.
TENDER STUFFED CORNISH HENS
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
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. 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 : Fat 46 g fat (17 g saturated fat), Cholesterol 257 mg cholesterol, Sodium 1,618 mg sodium, Carbohydrate 41 g carbohydrate, Fiber 3 g fiber, Protein 45 g protein.
MUSHROOM AND WALNUT STUFFED CORNISH HENS
This is a simple and easy recipe for roasted Cornish hens. This changes things up a bit from chicken!
Provided by Bizou
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium-high heat. Add shallot and garlic; cook and stir for 30 seconds. Add mushrooms, 1/2 teaspoon salt, and white pepper. Reduce heat to medium; cook, stirring often, until moisture has evaporated and mushrooms start to brown, about 12 minutes.
- Stir walnuts and white wine into the skillet. Cook, scraping browned bits off the bottom of the skillet, until wine has evaporated, 3 to 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Season Cornish hens inside and out with remaining 1 teaspoon salt, paprika, onion powder, garlic powder, and black pepper. Open cavities gently with your fingers; stuff with mushroom mixture. Pull skin back in place to cover stuffing. Place hens breast side-up in a roasting pan.
- Roast in the preheated oven, basting once or twice with juices from the pan, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C), about 45 minutes. Garnish with thyme sprigs.
Nutrition Facts : Calories 755.1 calories, Carbohydrate 13.3 g, Cholesterol 309.9 mg, Fat 52.2 g, Fiber 5.8 g, Protein 57.1 g, SaturatedFat 14.3 g, Sodium 1028.4 mg, Sugar 2 g
GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS
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
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
STUFFED CORNISH GAME HENS
THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.
Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.
ROASTED CORNISH GAME HENS WITH SAUSAGE STUFFING
I found this recipe on a recipe card at Walmart but it didn't have flavor and it had mushrooms. Most people I know hate mushrooms and need flavor so, I cut out the mushrooms and added some flavor..
Provided by ndiaz_88
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F; spray baking pan with nonstick spray.
- Remove and discard giblets.
- Rinse and pat dry inside and out of the hens.
- Lightly sprinkle with salt and pepper; set aside.
- In a medium skillet, cook and stir sausage over a medium heat until no longer pink.
- Add the onion and celery.
- Cook until tender, about five minutes.
- Add stuffing mix, 1/3 cup of water, and 1/2 teaspoons of sage; mix well.
- Spoon warm filling evenly into the inside of the hens.
- Blend the 1/4 teaspoons of poultry seasoning with the butter.
- Rub evenly over the hens.
- Place the hens in a baking pan.
- Roast for 1 hour 30 minutes or until no longer pink and thermometer says 180°F Let stand for five minutes before serving.
- With a knife, split each hen length wise through the center of the breast and through the backbone, cutting just to one side of the backbone.
Nutrition Facts : Calories 129, Fat 10.8, SaturatedFat 4, Cholesterol 38.7, Sodium 239.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 6.5
CORNISH GAME HENS WITH WALNUT-APPLE STUFFING
Make and share this Cornish Game Hens With Walnut-Apple Stuffing recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wash Cornish hens and pat dry.
- Season with paprika, salt, and pepper.
- Rub lightly with oil.
- Combine cooked wild rice, celery, onion, walnuts, apples, salt, pepper, and parsley flakes for stuffing; toss lightly.
- Divide stuffing among hens.
- Place Cornish hens in roasting pan.
- Roast 1 hour, or until tender, in preheated 350 degree Fahrenheit oven.
STUFFED & BAKED CORNISH GAME HENS
Stuffed with veggies, you can serve stuffing/dressing on the side; also goes well with wild rice and/or roasted potatoes.
Provided by AZPARZYCH
Categories Poultry
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
- Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
- Place stuffed birds in a 9x13 inch baking dish, breast side up.
- Drizzle with 1/4 cup melted butter.
- Cover dish and bake in the preheated oven for 1 1/2 hours.
- Remove cover and brown at 500 degrees F (260 degrees C).
Nutrition Facts : Calories 462.3, Fat 38.6, SaturatedFat 22.9, Cholesterol 200.2, Sodium 401.7, Carbohydrate 4.2, Fiber 1.2, Sugar 1.6, Protein 25
GAME HENS WITH MADEIRA AND WILD MUSHROOMS
Steps:
- Bring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately.
- Position rack in bottom third of oven; preheat to 400°F. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper. Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes.
- Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season with salt and pepper.
- Serve hens with mushroom sauce.
SAUSAGE-STUFFED CORNISH HENS
Bake an elegant main dish of Sausage-Stuffed Cornish Game Hens. Our recipe for Cornish game hens features apple jelly glaze and sausage stuffing.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Brown sausage with mushrooms in large skillet; drain. Return to skillet. Add stuffing mix, carrots and hot water; stir just until moistened. Set aside.
- Spoon stuffing mixture evenly into hen cavities; close openings with skewers. Place hens, breast sides up, in shallow roasting pan. Brush with oil.
- Bake 1 hour; spoon jelly over hens. Bake an additional 10 min. or until hens are cooked through (180°F).
Nutrition Facts : Calories 720, Fat 45 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 220 mg, Sodium 780 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 15 g, Protein 43 g
CORNISH GAME HENS WITH CRABMEAT STUFFING
I found this recipe in Homecooking.com when someone was asking for Crab stuffed cornish hens. This looked so good, I thought I would post it.
Provided by CoolMonday
Categories Poultry
Time 1h30m
Yield 4 hens
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Wash hens inside and out with cold water.
- Pat dry with paper towels.
- Rub oil lightly over hens.
- Season inside and out with salt, pepper, garlic powder and paprika.
- STUFFING.
- Melt butter in large pan.
- Saute garlic, parsley, green onion and celery till soft.
- Add crab meat, salt and pepper.
- Stir gently.
- Don't break up crab too much.
- Turn heat down to simmer.
- Add bread crumbs and half and half a little at a time so mixture is not too dry.
- Remove from heat.
- Divide stuffing between hens and stuff into cavities.
- Tie legs together and place on rack in roasting pan.
- Bake for 1 hour.
- Internal temp should read 180 degrees.
Nutrition Facts : Calories 1157.9, Fat 84.5, SaturatedFat 30.8, Cholesterol 448.2, Sodium 1084.3, Carbohydrate 21.6, Fiber 1.4, Sugar 1.9, Protein 74.5
STUFFED CORNISH HENS
Steps:
- Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
- Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
CORNISH GAME HENS WITH WILD RICE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
- Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.
MUSHROOM AND WALNUT STUFFED CORNISH HENS
This is a simple and easy recipe for roasted Cornish hens. This changes things up a bit from chicken!
Provided by Bizou
Categories Cornish Hens
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium-high heat. Add shallot and garlic; cook and stir for 30 seconds. Add mushrooms, 1/2 teaspoon salt, and white pepper. Reduce heat to medium; cook, stirring often, until moisture has evaporated and mushrooms start to brown, about 12 minutes.
- Stir walnuts and white wine into the skillet. Cook, scraping browned bits off the bottom of the skillet, until wine has evaporated, 3 to 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Season Cornish hens inside and out with remaining 1 teaspoon salt, paprika, onion powder, garlic powder, and black pepper. Open cavities gently with your fingers; stuff with mushroom mixture. Pull skin back in place to cover stuffing. Place hens breast side-up in a roasting pan.
- Roast in the preheated oven, basting once or twice with juices from the pan, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C), about 45 minutes. Garnish with thyme sprigs.
Nutrition Facts : Calories 755.1 calories, Carbohydrate 13.3 g, Cholesterol 309.9 mg, Fat 52.2 g, Fiber 5.8 g, Protein 57.1 g, SaturatedFat 14.3 g, Sodium 1028.4 mg, Sugar 2 g
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