Stuffed Cornish Hens
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour 5 minutes
- Total
- 1 hour 25 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Poultry
- Baked
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!
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Equipment
Small skillet, shallow roasting pan, rack, foil, meat thermometer
Ingredients
- 1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
- 2 celery ribs, chopped
- 1 small onion, chopped
- 2 tablespoons butter, divided
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (4 ounce) can mushroom stems and pieces, drained
- 4 Cornish hens, 24 ounces each
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Cook the rice according to package directions.
In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.
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