Game Hen Stuffed With Wild Rice And Mushrooms Recipes

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GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS



Game Hen Stuffed with Wild Rice and Mushrooms image

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

½ cup uncooked wild rice
1 ½ cups water
1 pinch salt
10 fresh mushrooms, sliced
2 tablespoons butter
1 Cornish game hen, thawed
1 tablespoon poultry seasoning, or to taste
½ teaspoon dried crushed rosemary
salt and pepper to taste
2 tablespoons butter

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

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.

CORNISH HENS WITH WILD RICE AND CELERY



Cornish Hens with Wild Rice and Celery image

Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. They're a wonderful change of pace from traditional turkey. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 11

2 tablespoons butter
1/2 cup chopped celery
1/4 cup sliced fresh mushrooms
2 packages (6.2 ounces each) fast-cooking long grain and wild rice mix
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup water
2/3 cup sliced water chestnuts, drained and chopped
1/2 cup dried cranberries
1/2 cup chopped green onions
2 tablespoons reduced-sodium soy sauce
5 Cornish game hens (20 to 24 ounces each)

Steps:

  • Preheat oven to 375°. In a large saucepan coated with cooking spray, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens., Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve.

Nutrition Facts : Calories 257 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 564mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

STUFFED & BAKED CORNISH GAME HENS



Stuffed & Baked Cornish Game Hens image

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

2 Cornish hens
1/2 cup butter, melted
1/2 onion, chopped
1/2 stalk celery, chopped
1 carrot, chopped
1/4 green bell pepper, chopped
1 (4 1/2 ounce) can mixed mushrooms, drained and chopped
2 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1/4 cup butter, melted

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

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.

STUFFED GAME HENS WITH RASPBERRY SAUCE



Stuffed Game Hens with Raspberry Sauce image

Categories     Rice     Roast     Raspberry     Anniversary     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 1 1/2-pound Cornish game hens
2 cups cooked packaged long-grain and wild rice mix (half of uncooked 6.25-ounce package)
1/4 cup plus 2 tablespoons butter
1/4 cup honey
1 10-ounce package frozen whole unsweetened raspberries, thawed
1/4 cup water
2 tablespoons sugar
1 tablespoon grated lemon peel

Steps:

  • Preheat oven to 450°F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes.
  • Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired.
  • Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over.

WILD RICE STUFFED CORNISH GAME HENS WITH CARAWAY CREAM SAUCE



Wild Rice Stuffed Cornish Game Hens With Caraway Cream Sauce image

Make and share this Wild Rice Stuffed Cornish Game Hens With Caraway Cream Sauce recipe from Food.com.

Provided by Epi Curious

Categories     Poultry

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1/2 lb fresh mushrooms, sliced
4 scallions, chopped
3 ounces pork sausage, crumbled
4 rock cornish game hens, giblets chopped
1 3/4 cups chicken broth
1 (6 7/8 ounce) package long grain and wild rice blend (not the quick-cooking kind)
1 teaspoon dried basil, crumbled
3/4 cup dry white wine
salt and pepper
1/4 cup butter
3 tablespoons flour
1 teaspoon caraway seed
3/4 cup whipping cream
1/2 cup chicken broth
pan juices, from above plus chicken broth to equal 1 cup liquid

Steps:

  • Melt two tablespoons butter in nonstick saucepan. Saute mushrooms and scallions until soft, about 10 minutes. Add sausage and saute until done, about 3 minutes. Remove from pan and set mixture aside. Reduce heat to low, add chopped giblets, 1-3/4 cups broth, wild rice, wine and basil. Season with salt and pepper. Cook until liquid is absorbed, 25-40 minutes.
  • Preheat oven to 375 degrees. Remove stuffing from heat and stir in half the mushroom mixture; set the remainder aside. Stuff hens with stuffing and brush them generously with melted butter. Roast 1-1/4 hours, basting frquently with butter.
  • Sauce: Melt 1/4 cup butter in saucepan. Combine flour & caraway seed and whisk into butter. Cook until well blended, about 3 minutes. Add whipping cream and 1/2 cup chicken broth. Add 1 cup pan juices and cook several minutes; add reserved mixture and pass sauce with hens.

Nutrition Facts : Calories 1138.5, Fat 87.3, SaturatedFat 36.3, Cholesterol 458.9, Sodium 876.3, Carbohydrate 10.7, Fiber 1.4, Sugar 2.2, Protein 67.1

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS



Game Hen Stuffed with Wild Rice and Mushrooms image

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     Cornish Hens

Time 2h

Yield 2

Number Of Ingredients 10

½ cup uncooked wild rice
1 ½ cups water
1 pinch salt
10 fresh mushrooms, sliced
2 tablespoons butter
1 Cornish game hen, thawed
1 tablespoon poultry seasoning, or to taste
½ teaspoon dried crushed rosemary
salt and pepper to taste
2 tablespoons butter

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

GAME HENS WITH MADEIRA AND WILD MUSHROOMS



Game Hens with Madeira and Wild Mushrooms image

Categories     Mushroom     Roast     Fortified Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 cups chicken stock or canned low-salt chicken broth
3/4 cup dried morel mushrooms (about 1/2 ounce)
6 tablespoons (3/4 stick) butter
4 1 1/2-pound Cornish game hens
1/2 cup minced shallots
2 tablespoons tomato paste
2 cups beef stock or canned broth
3/4 cup Madeira
4 fresh thyme sprigs

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.

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From cooks.com


STUFFED CORNISH HEN RECIPES OVEN | DEPORECIPE.CO
2021-10-28 Stuffed Cornish Hen Recipes Oven. Cornish hens with apple cranberry rice stuffing striped spatula stuffed cornish game hen with garlic and sage recipe stuffed cornish hen recipe went here 8 this rock cornish hen stuffed with sausage isernio s premium
From deporecipe.co


ROASTED STUFFED CORNISH HEN RECIPE | SWEET PEA'S KITCHEN
Second Step: Whisk the balsamic vinegar and oil together in a small bowl and preheat the oven to 400 degrees. Third Step: Place 1/2 cup of the hot stuffing into the cavity of the hens. Using 6-inch kitchen twine, tie the legs together. Place the game hens breast side down and the wings facing out on a large wire rack.
From sweetpeaskitchen.com


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