Best 12 Cornish Hens With Brown Rice Stuffing Recipes

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Embark on a culinary journey with our tantalizing Cornish hens, masterfully roasted to perfection and complemented by an array of delectable stuffing options. Indulge in the classic Brown Rice Stuffing, a harmonious blend of aromatic herbs, earthy mushrooms, and fluffy rice, or venture into the realm of flavors with our tangy Lemon Herb Stuffing, featuring a vibrant medley of zesty lemon, fragrant herbs, and savory bread cubes. For a touch of rustic charm, try our hearty Sausage and Apple Stuffing, a delightful combination of savory sausage, crisp apples, and soft bread. Each stuffing complements the succulent Cornish hens, resulting in a symphony of flavors that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

RICE-STUFFED CORNISH HENS



Rice-Stuffed Cornish Hens image

"I found this recipe in a cookbook many years ago, and it's become one of my favorites," reports Gloria Leiding of Fairmont, Minnesota. "It's a nice change of pace from the usual beef or pork. These game hens always seem festive."

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 servings.

Number Of Ingredients 11

1/3 cup uncooked long grain rice
2 tablespoons finely chopped onion
2 tablespoons slivered almonds
3 tablespoons butter, divided
3/4 cup water
1 teaspoon chicken bouillon granules
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 Cornish game hens (20 to 24 ounces each)
1/8 teaspoon pepper

Steps:

  • In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms., Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens., Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

Nutrition Facts : Calories 998 calories, Fat 68g fat (24g saturated fat), Cholesterol 386mg cholesterol, Sodium 1350mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 63g protein.

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 HENS WITH RICE DRESSING



Cornish Hens with Rice Dressing image

THIS IS a perfect main dish when you're cooking for two. I've even used these hens as a stand-in for turkey on Thanksgiving Day when the group was not large. I found this recipe among my mother's collection. She was always searching newspapers and magazines for new cooking ideas. -Geraldine Grisdale Mt. Pleasant, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 2 servings.

Number Of Ingredients 10

1-1/3 cups chicken broth
1/2 cup uncooked long grain rice
1/2 cup sliced fresh mushrooms
1/4 cup chopped celery
2 tablespoons chopped onion
1/2 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
2 Cornish hens (1 to 1-1/2 pounds each)
1 tablespoon canola oil
Pepper to taste

Steps:

  • In an ungreased 9-in. square baking dish, combine the broth, rice, mushrooms, celery, onion, 1/4 teaspoon marjoram and 1/4 teaspoon salt. Place hens on rice mixture and brush with oil. Sprinkle with pepper and remaining marjoram and salt. , Cover and bake at 350° for 1 hour. Uncover and bake 25-35 minutes longer or until juices run clear.

Nutrition Facts :

CORNISH HENS STUFFED WITH RICE



Cornish Hens Stuffed with Rice image

These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, softened, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens (20 to 24 ounces each)

Steps:

  • In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

Nutrition Facts : Calories 1073 calories, Fat 69g fat (24g saturated fat), Cholesterol 392mg cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 64g protein.

GLAZED CORNISH HENS WITH PECAN-RICE STUFFING



Glazed Cornish Hens with Pecan-Rice Stuffing image

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.-Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 16

8 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups unsweetened apple juice
1 tablespoon honey
1 tablespoon Dijon mustard
PECAN RICE:
2 tablespoons butter
1-1/2 cups uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon curry powder
4 cups reduced-sodium chicken broth
1 cup chopped pecans, toasted
3 green onions, thinly sliced
1/2 cup golden raisins

Steps:

  • Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

Nutrition Facts : Calories 1075 calories, Fat 68g fat (20g saturated fat), Cholesterol 371mg cholesterol, Sodium 905mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 65g protein.

CORNISH HENS



Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
  • Pack the cavities of the hens with the cornbread stuffing.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
  • Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
  • Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
  • Yield: 2 servings

CORNISH HEN AND DIRTY RICE SAUSAGE STUFFING



Cornish Hen and Dirty Rice Sausage Stuffing image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
3 small white onions, diced (about 1 cup)
1 small green pepper, seeded and finely diced
1 cup sausage meat, casings removed (spicy Italian or chorizo preferred)
1/2 pound chopped chicken livers
1/2 cup chicken gizzards, chopped
2 to 3 cloves chopped garlic
1 tablespoon ground dry oregano
1 tablespoon dry, ground thyme
1/4 chopped parsley
2 cups cold, cooked white rice
4 12-ounce Cornish hens
3 tablespoons soft butter
Salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees.
  • In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
  • Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.

GLAZED CORNISH HENS WITH POMEGRANATE-RICE STUFFING



Glazed Cornish Hens With Pomegranate-Rice Stuffing image

These pomegranate and orange glazed hens make a festive main course. Wild rice and herbs create a hearty stuffing spiced with cumin and ginger. Any extra rice can be layered between grape leaves and baked to serve alongside.

Provided by Food Network Kitchen

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 Cornish hens (about 1 1/4 pounds each), rinsed and dried
15 jarred grape leaves (optional)
3 cups low-sodium chicken broth
1 1/2 cups wild rice blend
6 tablespoons unsalted butter
1 large shallot, minced
1 clove garlic, minced
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
3/4 cup pomegranate seeds, plus more for serving
2 tablespoons chopped fresh parsley, plus sprigs for serving
2 tablespoons chopped fresh cilantro, plus sprigs for serving
3 large egg yolks
3/4 cup fresh orange juice
1 tablespoon pomegranate molasses

Steps:

  • Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
  • Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
  • Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
  • Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
  • Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
  • Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
  • Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

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.

ROASTED CORNISH HENS WITH RICE STUFFING



Roasted Cornish Hens with Rice Stuffing image

This is one of my favorite ways to do cornish hens. Hope you all enjoy it!

Provided by Amy H.

Categories     Wild Game

Time 2h50m

Number Of Ingredients 12

1 small onion, finely chopped
2/3 c uncooked regular rice
1/4 c butter, melted
2 Tbsp lemon juice
1 can(s) cream of chicken soup, undiluted
2 tsp chives, dried
2 tsp parsley flakes
1 1/2 c water
2 tsp chicken soup base
4 (1-1 1/4 lb.) cornish hens
salt & pepper to taste
melted butter for basting

Steps:

  • 1. Saute onion and rice in 1/4 cup butter, 5 minutes or until onion is transparent and rice is golden. Add lemon juice, soup, chives, parsley, water and bouillon cube and bring to a boil. cover , reduce heat to medium low and cook for 25 minutes.
  • 2. Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry; sprinkle cavities with salt and pepper.
  • 3. Stuff hens with rice mixture and close cavities. Secure with wooden picks and/or baking twine.
  • 4. Brush hens with melted butter. Cover and bake at 375 for 45 minutes. Uncover and bake 1 hour and 15 minutes, basting frequently with butter. Yield 4 servings.

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.

CORNISH HENS WITH GINGERED BROWN RICE



Cornish Hens with Gingered Brown Rice image

Serve your family these flavorful baked Cornish hens stuffed with rice mixture - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 9

2 tablespoons orange juice
1/3 cup finely chopped onion
3 cups cooked brown or white rice
1/4 cup finely chopped crystallized ginger
3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 tablespoon orange juice
3 Rock Cornish hens (about 1 1/2 pounds each)
1 to 2 tablespoons orange juice

Steps:

  • Heat oven to 350°. Heat 2 tablespoons orange juice to boiling in 2 1/2-quart saucepan over medium heat. Cook onion in orange juice, stirring occasionally, until crisp-tender. Stir in rice, ginger, parsley, thyme and 1 tablespoon orange juice.
  • Fill body cavity of each hen with rice mixture. Place hens, breast sides up, in ungreased rectangular baking dish, 13x9x2 inches. Brush with 1 to 2 teaspoons of the remaining orange juice. Bake uncovered 1 hour to 1 hour 10 minutes, brushing with some of remaining orange juice every 30 minutes, until thermometer reads 180° and juice of hens is no longer pink when center of thigh is cut.
  • Remove stuffing from hens. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.

Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 150 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 80 mg

Tips:

  • Choose the right Cornish hens: Look for hens that are about 1 to 1.5 pounds each. This will ensure that they are cooked evenly and that there is enough stuffing for each bird.
  • Prepare the stuffing ahead of time: This will save you time on the day of cooking. You can make the stuffing up to 3 days in advance and store it in the refrigerator.
  • Season the hens generously: This will help to enhance the flavor of the meat. You can use a variety of seasonings, such as salt, pepper, garlic powder, and onion powder.
  • Stuff the hens loosely: This will allow the stuffing to expand as it cooks. If you stuff the hens too tightly, the stuffing will be dense and dry.
  • Roast the hens at a high temperature: This will help to brown the skin and cook the hens evenly. Roast the hens at 400 degrees Fahrenheit for about 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the hens rest before carving: This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful hens.

Conclusion:

Cornish hens with brown rice stuffing is a delicious and elegant dish that is perfect for a special occasion. The hens are roasted until golden brown and the stuffing is moist and flavorful. This dish is sure to impress your guests!

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