Stuffed Cornish Hens
photo by Mamawho
- Ready In:
- 1hr 25mins
- 1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
- 2 celery ribs, chopped
- 1 small onion, chopped
- 2 tablespoons butter, divided
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (4 ounce) can mushroom stems and pieces, drained
- 4 Cornish hens, 24 ounces each
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 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.
I haven't fixed Cornish Hens for a long time, and wow, do we love these little babes! I only fixed two, becuase it's just me and hubby now that all the kids have left, but this is comfort food at it's best! I didn't salt and pepper the inside of the birds, because I stuffed them with a rice mix that already contained seasoning, since it was in the pantry and I needed to use it up. We loved the creaminess the soup gave it! (I used the 98% fat free Healthy Request.) I made this for ZWT6, but I will be making this recipe again!
My husband just loved this! I made my own rice mix, using 1/4 cup wild rice, 1/4 cup brown rice and 1/4 cup whole barley that I coarsely ground. It made more than enough stuffing! I also didn't have the canned mushrooms(I was sure I had some), but it turned out really good anyway! Thanks breezermom! Made for Newest Zaar Tag.
This was delicious! My 4 stars is because having followed the directions exactly, they still weren't done. I cooked an additional 15 minutes, and thought they were done. All of the rest of the food was ready, so we sat down to eat. I pulled the leg off and it wasn't close to done. Thankfully, the breasts were, so we were able to go ahead and eat. I put the rest of the birds back in the oven for another 15 minutes.