Herb-Infused Stuffed Cornish Hens with Wild Rice and Tart Cherry Filling Recipe
This Stuffed Cornish Hens recipe features tender, flavorful Cornish game hens seasoned with fresh herbs and a savory wild rice stuffing enriched with dried tart cherries and aromatic vegetables. The hens are roasted to perfection, resulting in crispy skin and juicy meat, making it an elegant yet approachable dish perfect for special occasions or holiday meals.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Cornish Hens
- ¾ cup Morton kosher salt, or ½ cup table salt
- 4 Cornish game hens, each about 1 ½ pounds, trimmed of extra fat, giblets removed
- 5 tablespoons unsalted butter, room temperature
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- Cracked black pepper, to taste
- 3 tablespoons whole-wheat flour (white or regular) or all-purpose flour
- ¼ cup dry white wine
- 2 ½ cups low-sodium chicken broth
Wild Rice Stuffing
- ¾ cup wild rice blend*
- 2 tablespoons unsalted butter
- ½ cup chopped shallots
- ¼ cup minced carrot
- ¼ cup minced celery
- 1 tablespoon chopped fresh sage
- ¼ cup dried tart cherries
- 2 tablespoons chopped parsley
- 1 tablespoon red wine vinegar
Instructions
- Brine the Hens: Dissolve ¾ cup kosher salt in enough water to cover the hens completely. Submerge the Cornish hens in this brine for at least 2 hours or overnight in the refrigerator to enhance moisture and flavor.
- Prepare the Wild Rice Stuffing: Cook the wild rice blend according to package instructions until tender but still chewy. In a skillet over medium heat, melt 2 tablespoons unsalted butter. Add chopped shallots, minced carrot, and celery; sauté until vegetables are softened, about 5-7 minutes. Stir in fresh sage, dried tart cherries, parsley, and red wine vinegar. Combine this vegetable mixture with the cooked wild rice and mix well. Set aside to cool slightly.
- Prep the Hens: Remove hens from the brine and pat dry thoroughly. Rub each hen all over with the 5 tablespoons of room temperature unsalted butter. Sprinkle with chopped fresh sage, thyme, rosemary, and cracked black pepper inside and out.
- Stuff the Hens: Loosely fill each hen cavity with the prepared wild rice stuffing. Do not overstuff to ensure even cooking.
- Roast the Hens: Preheat the oven to 375°F (190°C). Place the stuffed Cornish hens breast side up on a roasting pan. Roast for about 1 hour and 15 minutes, or until an internal temperature of 165°F (74°C) is reached and the skin is golden brown and crispy.
- Make the Pan Sauce: Transfer the hens to a serving platter and tent with foil to rest. Pour off excess fat from the roasting pan, leaving the browned bits. Place the pan over medium heat, sprinkle 3 tablespoons flour into the drippings and whisk to form a roux. Gradually stir in ¼ cup dry white wine and 2 ½ cups low-sodium chicken broth. Simmer, whisking frequently until the sauce thickens, about 5-7 minutes. Season to taste with salt and cracked black pepper.
- Serve: Carve the hens and serve with the wild rice stuffing and pan sauce drizzled over the top for a delicious, comforting meal.
Notes
- Wild rice blend adds a nutty flavor and chewy texture that complements the tender hen meat.
- Brining is optional but recommended to keep the birds juicy and flavorful.
- For a richer flavor, use unsalted butter to control saltiness.
- Let hens rest after roasting for 10-15 minutes for juicier meat and easier carving.
- Leftover stuffing can be used as a side dish or in salads.
- If white wine is unavailable, substitute with additional chicken broth or apple cider vinegar diluted with water.
