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Currant-Glazed Cornish Hens

Total Time

Prep: 20 min. Bake: 1 hour


4 servings

Updated: Oct. 16, 2022
The very first Christmas we were married, I served this to my husband. It's been a family favorite ever since! We have two children, 12 and 10.


  • 1 package (6 ounces) long grain and wild rice mix
  • 1 medium onion, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped celery
  • 2 tablespoons canola oil
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 4 Cornish game hens (20 to 24 ounces each)
  • 2 tablespoons butter, softened
  • 1 tablespoon butter
  • 1/2 cup currant jelly
  • 2 tablespoons lemon juice
  • 1/4 cup cider vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 3 whole cloves


  1. Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter.
  2. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes.
  3. Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.

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