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.
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.
HERB-STUFFED ROASTED CORNISH HENS
If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.
STUFFED CORNISH HENS
With a golden and flavorful stuffing, these tender hens are a special-occasion entree perfect for two. -Wanda Jean Sain, Hickory, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°., Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens. , Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.
Nutrition Facts : Calories 1076 calories, Fat 75g fat (29g saturated fat), Cholesterol 415mg cholesterol, Sodium 1097mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 63g protein.
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.
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