Stuffed Cornish Hens with Wild Rice & Mushrooms
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees An elegant dish perfect for guests, featuring Cornish game hens stuffed with a savory mixture of wild rice, sautéed mushrooms, onions, and walnuts, then roasted until golden.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 1 hour | None | 4 servings |
🔪 Key Equipment
- Roasting pan
- Large mixing bowl
- Skillet
- Instant-read thermometer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | MJB White and Wild Rice Mix | prepared according to package directions |
| 3/4 pound | Mushrooms | fresh, chopped |
| As needed | Onion | chopped, about 1/2 cup |
| As needed | Butter | for sautéing and brushing, about 2-3 tablespoons |
| As needed | Walnuts | chopped, about 1/2 cup |
| 4 | Cornish Game Hens | thawed and patted dry |
Instructions
Step 1: Prep and Rice
- Preheat your oven to 400°F (200°C).
- Thaw the 4 Cornish game hens and pat them completely dry.
- Prepare the 1 package MJB White and Wild Rice Mix according to the package directions.
Step 2: Sauté the Filling
- While the rice cooks, melt some butter in a skillet and sauté the 3/4 pound fresh mushrooms and chopped onion until tender and fragrant.
- In a large bowl, combine the prepared MJB White and Wild Rice Mix with the sautéed mushrooms and onions.
- Stir in the chopped walnuts until well incorporated.
Step 3: Stuff and Roast
- Loosely stuff the cavity of each Cornish game hen with the prepared rice and mushroom mixture.
- Place the stuffed hens in a roasting pan, brush them with melted butter, and season with salt and pepper if desired.
- Bake at 400°F (200°C) for 50 minutes to 1 hour, or until the juices run clear and an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C) until golden brown and cooked through.
💡 Make-Ahead & Storage: The rice and mushroom stuffing can be prepared a day in advance and stored in the refrigerator until ready to stuff and roast the hens.
Original Recipe Scan
