CORNISH HENS WITH RICE STUFFING

Cornish Hens with Rice Stuffing image

I came across this recipe a few years ago around Thanksgiving. The golden, juicy hens and festive rice stuffing make a memorable feast for two. Best of all, we're not eating leftovers for days on end.-Kathy Meyer, Kenosha, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 9

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Ingredients

1 package (6 ounces) long grain and wild rice mix
2 tablespoons butter, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; cook and stir over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. , Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper., Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.

Nutrition Facts : Fat 75 g fat (20 g saturated fat), Cholesterol 328 mg cholesterol, Sodium 1,993 mg sodium, Carbohydrate 97 g carbohydrate, Fiber 5 g fiber, Protein 64 g protein.