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Stuffed Cornish Hens

Total Time

Prep: 45 min. + cooling Bake: 1 hour

Makes

2 servings

With a golden and flavorful stuffing, these tender hens are a special-occasion entree perfect for two. —Wanda Jean Sain, Hickory, North Carolina
Stuffed Cornish Hens Recipe photo by Taste of Home
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Ingredients

  • 2 tablespoons finely chopped onion
  • 1/3 cup uncooked long grain rice
  • 4 tablespoons butter, divided
  • 3/4 cup water
  • 1/2 cup condensed cream of celery soup, undiluted
  • 1 tablespoon lemon juice
  • 1 teaspoon minced chives
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon chicken bouillon granules
  • 2 Cornish game hens (20 to 24 ounces each)
  • Salt and pepper to taste
  • 1/2 teaspoon dried tarragon

Directions

  1. In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°.
  2. Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
  3. Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.

Nutrition Facts

1 hen: 1076 calories, 75g fat (29g saturated fat), 415mg cholesterol, 1097mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 63g protein.

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