Tender Stuffed Cornish Hens

Name: Stuffed Cornish Hens with Wild Rice
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
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

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Tender Cornish game hens filled with a creamy wild rice and mushroom stuffing, roasted until golden and juicy. This elegant yet approachable dish works for holiday gatherings or intimate dinners year-round.

Total

1h 25m

Servings

4

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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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

9 Ingredients

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Instructions

1
Preheat oven to 350°. 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 thermometer reads 180° for hens and 165° for stuffing.

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Tips & Notes

Pro tips

Pack the stuffing loosely—it expands as it cooks and needs room. Overstuffing can prevent even cooking.
Use a meat thermometer inserted into the thickest part of the thigh (not touching bone) and a separate probe in the stuffing to ensure both reach safe temperatures simultaneously.
Brush melted butter over the hens after removing foil to encourage golden skin and prevent drying in the final 25–35 minutes.
Line your roasting pan with foil under the rack to catch drippings for gravy, and grease the rack to prevent sticking.

Substitutions

Cream of mushroom soup → cream of chicken or cream of celery soup (flavor will shift slightly but remain creamy)
Wild rice mix → plain cooked long-grain rice or brown rice (omit the fast-cooking step and prepare separately)
Butter → olive oil (use 1.5 tablespoons total for sautéing and brushing)