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Stuffed Cornish Hens with Wild Rice

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A flavorful and elegant dinner featuring tender Cornish hens stuffed with a nutty, aromatic wild rice blend. Perfect for special occasions or cozy weeknight meals.

Ingredients

Scale
  • 2 whole Cornish hens (about 1 to 1.5 pounds each)
  • 1 cup wild rice blend (uncooked)
  • 2 ½ cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ½ cup mushrooms, chopped (optional)
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans or walnuts, toasted
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage (optional)
  • 1 lemon, sliced for roasting

Instructions

  1. Preheat your oven to 375°F (190°C). While it heats, prepare the wild rice stuffing.
  2. In a medium saucepan, bring 2 ½ cups of chicken broth to a boil. Add 1 cup wild rice, reduce heat to low, cover, and simmer for 45-50 minutes until tender but still chewy. Drain any excess liquid if needed and set aside.
  3. Heat 3 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion, celery, and mushrooms. Cook for about 7 minutes, stirring occasionally, until softened and fragrant. Add minced garlic and cook 1 more minute.
  4. In a large bowl, mix the cooked wild rice, sautéed vegetables, dried cranberries, toasted nuts, thyme, sage, parsley, salt, and pepper. Stir well to combine flavors evenly.
  5. Pat the Cornish hens dry with paper towels. Season inside and out with salt and pepper. Stuff each hen cavity loosely with the wild rice mixture—don’t overpack or the rice won’t cook evenly.
  6. Use kitchen twine to tie the legs together, securing the stuffing inside.
  7. Place lemon slices inside the cavity or tuck them under the hens. Brush the outside of the hens with olive oil to promote golden, crispy skin.
  8. Place the hens in the preheated oven and roast for 60-70 minutes. Start checking internal temperature at 55 minutes to avoid overcooking. The hens are done when the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  9. Remove the hens from the oven and let them rest for 10 minutes to allow juices to redistribute.
  10. Carve the hens or present them whole with a generous scoop of the wild rice stuffing alongside or inside. Garnish with fresh parsley.

Notes

Do not overstuff the hens to ensure even cooking of the rice. Use a meat thermometer to avoid overcooking; hens are done at 165°F (74°C). Brush olive oil on the skin for crispiness. Tent with foil if skin browns too quickly. Add a splash of broth to stuffing if it feels dry. Leftover hens and stuffing can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Cornish hens, wild rice, stuffed hens, easy dinner, holiday recipe, poultry, roasted hens, wild rice stuffing

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