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Stuffed Cornish Hens

By: Nancy Horsburgh

"Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries these golden hens are sure to become a special-occasion entree in your home. 'They're a wonderful change of pace from traditional turkey,' writes Nancy Horsburgh of Everett, Ontario."

Rate/Review | Read Reviews (34)

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1/2 cup chopped celery
1/4 cup sliced fresh mushrooms
2 tablespoons butter
1 (6 ounce) package fast-cooking long grain and wild rice mix
1 (14.5 ounce) can reduced-sodium chicken broth
1/4 cup water
2/3 cup sliced water chestnuts, chopped
1/2 cup dried cranberries
1/2 cup chopped green onions
2 tablespoons reduced-sodium soy sauce
5 Cornish game hens

Directions

In a large saucepan coated with nonstick cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until rice is tender.
Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens. Place on a rack in a shallow roasting pan. Bake at 375 degrees F for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165 degrees F. Cut each hen in half lengthwise to serve.

Footnotes

Nutritional Analysis: 1 hen half with 1/3 cup stuffing (calculated without skin) equals 257 calories, 7 g fat (3 g saturated fat), 123 mg cholesterol, 564 mg sodium, 20 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 starch, 1/2 fat.