Stuffed Cornish Hens Burgundy

Stuffed Cornish Hens Burgundy

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Angela 0

"This is a favorite recipe from my mom. I use it when I want to make a good impression! It makes for a simple but elegant dinner, very flavorful."
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2 h 20 m servings 549 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 783 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Lightly season hens with salt and black pepper to taste.
  3. Mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. Add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. Stir parsley into rice mixture.
  4. Stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. Place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.
  5. Roast hens in the preheated oven for 30 minutes.
  6. Mix currant jelly, Burgundy wine, 2 tablespoons butter, lemon juice, cornstarch, Worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.
  7. Uncover hens and brush with Burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. Drumsticks with move easily in sockets when done. An instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees F (74 degrees C). Transfer hens to a hot platter and serve with remaining glaze.



Thank you so much for posting this recipe. I used to make a recipe very similar to this one that was from a Southern Living Annual Recipes cookbook - don't remember which year. I no longer have ...

This is such an elegant but FUN recipe for the kids...each get their own little hen to themselves!


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