Rice-stuffed Cornish Hens 

 Originally Written: April 11, 2009

By  Hanna Trafford

Last Updated on April 11, 2009 by Hanna Trafford


This is an ideal recipe for a festive occasion , easy to prepare and a nice surprise for your family or your dinner guests.

Rice Stuffed Cornish Hens:

5-1/2 cups of water

2 teaspoons of chicken bouillon granules

1-1/2 teaspoons of salt

3/4 cups of uncooked wild rice

1-1/2 cups of uncooked long grain rice

1 pound of bulk pork sausage

1-1/2 cups of chopped celery

3/4 cups of chopped onion

6 cornish hens (about 20 ounces each)

1 jar of apricot preserve

In a large saucepan, bring 5 cups of water, bouillon and salt to boil. Add wild rice. Reduce heat, cover and simmer for 20 minutes. Add long grain rice, cover and simmer for another 25-30 minutes longer or until rice is tender and water is absorbed.

Meanwhile, in a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink  and vegetables are tender. Drain and stir in the rice mixture. Spoon about 3/4 cups of the stuffing into each hen.

Place remaining stuffing in a greased 2 qt. baking dish, cover and set aside. Place hens breast side up on a rack in shallow baking pan, tie drumsticks together. Bake, uncovered at 350F for 40 minutes.

In a small saucepan, bring the preserve and remaining water to boil. Pour over hens. Bake 25-35 minutes longer or until meat thermometer reads 180F for hens and 160F for stuffing, basting occasionally.

Place baking dish with stuffing in the oven for the last 35-40 minutes of baking time.

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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