Best Cornish Hen And Dirty Rice Sausage Stuffing Recipes

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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

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.

ROASTED CORNISH GAME HENS WITH SAUSAGE STUFFING



Roasted Cornish Game Hens With Sausage Stuffing image

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

6 ounces bulk sausage
1/4 cup chopped onion
2 tablespoons chopped celery
1 cup herb stuffing mix
1 tablespoon butter
1/2 teaspoon sage
1/4 teaspoon poultry seasoning
salt and pepper, to taste
nonstick cooking spray

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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