CORNISH GAME HENS WITH RICE STUFFING
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
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
RICE-STUFFED CORNISH HENS
"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
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 HEN WITH DIRTY RICE SAUSAGE STUFFING
Provided by Global Cookbook
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a large saute/fry pan, heat extra virgin olive oil. Add in onions and green pepper and saute/fry. Add in sausage meat and cook for about 5 min. Add in livers and gizzards and cook for an additional 5 min. Add in garlic, oregano, thyme and parsley. Combine and cook for 2 more min. Remove mix from the heat and cold 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 min or possibly till hens are cooked and temperature of stuffing is 155 degrees. This recipe yields 4 servings.
Nutrition Facts : ServingSize 421 g, Calories 848, Fat 63.84 g, TransFat 0.18 g, SaturatedFat 19.25 g, Cholesterol 532 g, Sodium 623 g, Carbohydrate 5.68 g, Fiber 1.6 g, Sugar 1.96 g, Protein 59.74 g
CORNISH HENS WITH BROWN RICE STUFFING
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside.
- Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper.
- Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan.
- Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices.
- Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.
- Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.
CORNISH HEN WITH DIRTY RICE SAUSAGE STUFFING
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. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C40) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 02-07-1999 Recipe by: Michael Lomonaco
Nutrition Facts : Calories 99 calories, Fat 11.1645521875 g, Carbohydrate 0.037620625 g, Cholesterol 22.87734375 mg, Fiber 0.0144624998867512 g, Protein 0.1002365625 g, SaturatedFat 5.81594975 g, ServingSize 1 1 Serving (70g), Sodium 100.242625 mg, Sugar 0.0231581251132488 g, TransFat 0.6733235625 g
CORNISH HENS WITH RICE STUFFING
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
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.
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 CHEESY RICE STUFFING
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
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
SPICED CORNISH HENS WITH CORNBREAD AND SAUSAGE STUFFING
Gina: Pat and I love, absolutely love, Cornish hens. One year we took a family vacation to Florida's Gulf Shore for Thanksgiving. When we got there, we had a beach view as well as the beach to ourselves. It was going to be a special Thanksgiving. Here's what happened: Before we left for our vacation, Pat begged me not to go overboard packing the foodstuffs. He said, "I don't want to smell collard greens up the road." Well, I said, "Too bad," because I knew stores might not be open, and I needed my ingredients for cooking the birds. See, ladies, this is why we are so special, because we know. Well, guess what, when we got to the coast, we couldn't find any stores that were open. So it was lucky for us that a smart momma had packed all her ingredients, and we were able to cook our entire Thanksgiving dinner. Long story short: It was a wonderful meal. We enjoyed our dinner overlooking a beautiful beach, and the meal remains one of our most cherished memories. Lesson here, ladies: Never let a man tell you what to pack! As for the birds, they are surprisingly easy to prepare. After the hens are rubbed with spices, the fragrant cornbread stuffing can be assembled in minutes in one skillet. The real appeal is the flavor and the stylish presentation. This recipe promises to be a holiday staple for years to come, with or without the view!
Yield serves 4
Number Of Ingredients 19
Steps:
- Whisk together the dry ingredients the salt, cumin, chile powder, black pepper, and allspice in a small bowl. Season both sides of the hens with this mix, and set them aside to marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator. Meanwhile, prepare the stuffing.
- Cook the sausage in a large, heavy skillet over medium heat until no pink remains, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towels; drain all but 1 tablespoon of fat from the skillet. Return the skillet to the heat, and add the oil. Add the onion, celery, and jalapeño, and cook, stirring, until the vegetables have softened, about 6 minutes. Stir in the thyme, crumbled cornbread, sausage, chicken stock, parsley, and cilantro, if desired. Remove the skillet from the heat; taste the stuffing for seasoning, and add salt and pepper as desired.
- Preheat the oven to 375°F. Grease two 13 × 9 × 2-inch baking dishes with oil.
- Place the hens skin side down on a work surface. Pack one fourth of the stuffing into each cavity. Arrange the hens stuffing side down in the prepared dish. Brush the tops of the hens with the mustard. Roast the hens until they are golden brown and juices run clear when thighs are pierced, 50 to 55 minutes. Transfer the hens to a platter, and serve.
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
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