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Stuffed Corn-ish Hens

Total Time

Prep: 45 min. Bake: 1-1/2 hours


6 servings

Okay, so I cheated just a little on the entree, using a play on words to link it to my corn theme. Fit for a celebration, these delicious stuffed hens tasted so good with the other dishes that called for corn as a main ingredient. -Nadine Brimeyer, Denver, Iowa


  • 1 cup uncooked long grain rice
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup slivered almonds
  • 3 tablespoons chopped onion
  • 3 tablespoons butter
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 bay leaf
  • 6 Cornish game hens (20 to 24 ounces each)
  • 6 bacon strips, halved


  1. In a saucepan, saute rice, mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about 3/4 cup rice mixture into each hen. Place breast side up in a large roasting pan; tie drumsticks together. Place two bacon pieces over each hen. Cover and bake at 375° for 45 minutes. Uncover and bake 45 minutes longer or until thermometer reads 185° for hens and 165° for the stuffing.

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