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Cornish Game Hens with Rice Stuffing

Cornish Game Hens with Rice Stuffing

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MOMMYCOFFEY

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.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. 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.
  4. 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.
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Reviews

the allrecipes staff
162
3/24/2008

Hello! We have updated the cook time for the rice in this recipe. We hope this helps with some of the problems that have been noted in the reviews. - The Staff

Dragngirle
57
10/4/2006

This was a great recipe. My boyfriend, who had never tried cornish game hen even liked it. I did the following: Added a tbsp. each of mushroom & celery & 1/8 tsp. of garlic (in jar). Also threw in ½ tsp. fresh rosemary leaves in step 1. Added pepper, garlic powder, onion powder, lemon pepper, & poultry seasoning in step 3. Turned heat down to 350 degrees 15 minutes after start. At step 4, I added ½ cup chicken broth (for 2 servings). Served with additional rice (was a kroeger wild rice with seasoning package box), steamed broccoli, & green beans (from can) with butter, salt, & pepper.

ScorpioGG
55
2/4/2011

In the Better Homes and Gardens cookbook, 'Cooking for Two' (1968), the rice listed is long grain rice with a cooking time of 20 - 25 minutes. It also calls for a teaspoon of lemon juice to be added after the bouillon cube, and to baste the birds with the 1/4 cup of butter during the last 15 minutes of roasting time.