Fresh Food Friday Cornish Hens with Wild Rice Stuffing


Turkey is most often the traditional center of the Thanksgiving Day table. However, some people just don’t like turkey. Here is a delicious alternative for your holiday table.


Cornish Hens with Wild Rice Stuffing


  • 2 T. butter
  • 1/2 c. chopped celery
  • 1/4 c. sliced fresh mushrooms
  • 2 packages (6.20 ounces each) fast-cooking long grain and wild rice mix
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/2 c. water
  • 2/3 c. sliced water chestnuts, drained and chopped
  • 1/2 c. dried cranberries
  • 1/2 c. chopped green onions
  • 2 T. soy sauce
  • 5 Cornish game hens (20-24 ozs. each)


Preheat oven to 375 degrees. In a large saucepan, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens.

Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve.



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