Tender Stuffed Cornish Hens |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. âJenny Holliday, Roanoke, Alabama Ingredients:
1 package (6.2 ounces) fast-cooking long grain and wild rice mix |
2 celery ribs, chopped |
1 small onion, chopped |
2 tablespoons butter, divided |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, drained |
4 cornish game hens (20 to 24 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice.
2. Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
3. Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a meat thermometer reads 180° for hens and 165° for stuffing. Yield: 4 servings.
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