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Stuffed Cornish Hens with Wild Rice

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Tender Cornish hens roasted to crispy perfection, stuffed with a flavorful wild rice blend infused with herbs, nuts, and citrus zest. A cozy yet elegant dinner perfect for special occasions or weeknight meals.

Ingredients

Scale
  • 2 whole Cornish hens (about 1.25 lbs / 570 g each), thawed if frozen
  • 2 tablespoons olive oil or melted butter
  • Salt and freshly ground black pepper, to season
  • 1 teaspoon smoked paprika
  • Fresh thyme sprigs (optional, for stuffing and garnish)
  • 1 cup wild rice blend (about 185 g), rinsed
  • 2 cups low-sodium chicken broth (480 ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped pecans or walnuts
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese
  • Optional: Butter for basting

Instructions

  1. Preheat oven to 375°F (190°C). Rinse Cornish hens under cold water and pat dry with paper towels. Season hens inside and out with salt, pepper, and smoked paprika. Set aside.
  2. In a medium saucepan, combine wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until rice is tender and liquid absorbed. Drain any excess liquid.
  3. Heat a small skillet over medium heat with a splash of olive oil. Sauté chopped onion, celery, and garlic until softened and fragrant, about 5 minutes. Transfer to a mixing bowl.
  4. Add cooked wild rice to the veggie mix along with dried cranberries, chopped nuts, lemon zest, parsley, and Parmesan cheese if using. Stir well and season with salt and pepper to taste. The mixture should be moist but not soggy.
  5. Gently fill each hen’s cavity with the wild rice stuffing, leaving some room for expansion. Save any leftover stuffing to bake separately if desired.
  6. Place stuffed hens breast-side up in a baking dish. Brush outside with olive oil or melted butter. Tuck fresh thyme sprigs around hens if desired.
  7. Roast hens for 50 to 60 minutes, basting occasionally with pan juices or butter to keep skin crisp. Hens are done when a meat thermometer inserted into the thickest thigh reads 165°F (74°C) or when juices run clear.
  8. Remove hens from oven and let rest for 10 minutes before carving. Serve warm with your choice of sides.

Notes

Pat hens dry twice before seasoning for extra crispy skin. Do not overpack stuffing to avoid bursting skin or undercooked rice. Use a meat thermometer to ensure hens are cooked to safe temperature. Leftover stuffing can be baked separately. Tent hens with foil if browning too quickly. For gluten-free, ensure broth is certified gluten-free.

Nutrition

Keywords: stuffed Cornish hens, wild rice stuffing, roasted poultry, easy dinner, holiday recipe, gluten-free, comfort food

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