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Cornish Game Hens with Wild Rice Stuffing

Melissa
Cornish Game Hens with Wild Rice Stuffing is a showstopping recipe to serve as a Thanksgiving main. This elegant yet rustic dish brings together the succulence of Cornish game hens with the nutty goodness of wild rice stuffing. This is a great alternative to baking a full turkey for Thanksgiving, especailly if you are having a small celebration with just a few people.
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Prep Time 40 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American, Canadian
Servings 4
Calories 1201 kcal

Ingredients
  

For the Stuffing:

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 stalk celery finely chopped
  • 1 medium carrot finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked day-old wild rice
  • 2 tablespoons fresh sage finely chopped
  • 4 sprigs thyme stems removed

For the Cornish Hens & Butter:

  • 1/2 cup salted butter melted
  • 2 tablespoons fresh sage finely chopped
  • 4 sprigs thyme stems removed
  • 1 clove garlic finely chopped
  • 2 teaspoons soy sauce
  • 4 Cornish game hens giblets removed, at room temperature
  • 1 cup chicken stock

Instructions
 

For the Wild Rice Stuffing:

  • Begin by making the wild rice stuffing. Heat a large frying pan over medium-high heat. Once hot, add the olive oil, onion, celery, carrots, salt, and pepper to the pan. Saute for 5 minutes, until the vegetables are softened.
  • Add the sage and thyme to the pan and cook for 3 seconds until fragrant. Then add the wild rice to the pan and mix to combine. Remove from the heat and set aside.

For the Herb Butter:

  • Next, make the butter to baste the hens. Add the butter, sage, thyme, garlic, and soy sauce to a bowl. Mix to combine. Microwave for 30 seconds until melted and set aside.

To Stuff the Cornish Game Hens:

  • Heat the oven to 400 degrees F.
  • Remove the Cornish game hens from the packaging and pat dry on all sides with a paper towel. Prop the hen upright and spoon in three heaping tablespoons of the warm wild rice stuffing. Repeat for the remaining hens. Do not pack the cavity too full as it will spill out.
  • Use cotton string or butchers twine to tie the legs of the Cornish hens together. Transfer to a raised baking rack in a roasting pan. Brush the tops and sides of the Cornish game hens with the butter mixture.
  • Add the chicken stock to the bottom of the roasting pan and bake in the center of the oven for 10 minutes. Baste the hens using a turkey baster, then reduce the heat to 375 and bake for another 40-45 minutes, or until a thermometer inserted into the thigh of the hen reads 165 degrees F. Baste the hens every 20 minutes to esnure even browning. Remove from the oven and cover with aluminum foil to rest for 15 minutes.
  • Serve these Wild Rice-Stuffed Cornish Game Hens whole, or slice in half using a butchers knife. Serve warm and enjoy!

Nutrition

Calories: 1201kcalCarbohydrates: 4gProtein: 80gFat: 94gSaturated Fat: 33gPolyunsaturated Fat: 14gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 517mgSodium: 1003mgPotassium: 1185mgFiber: 1gSugar: 1gVitamin A: 1298IUVitamin C: 6mgCalcium: 109mgIron: 5mg
Keyword cornish game hens, thanksgiving recipes, wild rice-stuffed cornish game hens
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