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Stuffed Cornish Hens with Wild Rice and Herb Glaze Recipe

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4.3 from 27 reviews

A delicious and elegant dish featuring tender Cornish hens stuffed with a flavorful wild rice mixture of apples, pecans, cranberries, and fresh herbs, finished with a honey and apple cider glaze for a perfect balance of sweet and savory.

Ingredients

Wild Rice Stuffing

  • 2 cups wild rice
  • 3 cups chicken broth
  • 3 tablespoons butter, divided
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 Gala apples, cored and chopped
  • ¾ cup pecans, roughly chopped
  • ½ cup dried cranberries
  • 2 teaspoons fresh chopped rosemary
  • 2 teaspoons fresh chopped thyme
  • Salt and pepper to taste

Glaze

  • ¼ cup honey
  • ¼ cup apple cider
  • 2 teaspoons fresh chopped rosemary
  • 2 teaspoons fresh chopped thyme

Cornish Hens

  • 4 Cornish hens (about 1.50 lbs each)
  • Salt and pepper to taste

Instructions

  1. Prepare the wild rice: Rinse 2 cups of wild rice under cold water. In a saucepan, bring 3 cups of chicken broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for about 45-50 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside to cool.
  2. Sauté the vegetables: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped celery, onion, and minced garlic. Cook until vegetables are softened and translucent, about 5-7 minutes.
  3. Mix stuffing ingredients: In a large bowl, combine the cooked wild rice, sautéed vegetables, chopped Gala apples, pecans, dried cranberries, fresh rosemary, and thyme. Add salt and pepper to taste. Mix well and set aside.
  4. Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the hens.
  5. Stuff the Cornish hens: Pat the hens dry with paper towels. Season the hens inside and out with salt and pepper. Spoon the wild rice stuffing mixture generously into the cavity of each hen.
  6. Prepare the glaze: In a small saucepan, combine honey, apple cider, chopped rosemary, and thyme. Bring to a simmer over low heat, stirring occasionally until well combined and slightly thickened, about 5 minutes. Remove from heat.
  7. Roast the hens: Place the stuffed hens on a roasting pan or baking dish. Brush each hen generously with the honey and apple cider glaze. Roast in the preheated oven for about 50-60 minutes, or until the hens reach an internal temperature of 165°F (74°C) and the skin is golden and crispy. Brush with extra glaze halfway through roasting for a glossy finish.
  8. Rest and serve: Remove hens from the oven and let them rest for about 10 minutes before serving. This allows the juices to redistribute and the stuffing to set.

Notes

  • Make sure to rinse wild rice well before cooking to remove any impurities.
  • You can prepare the stuffing a day ahead and refrigerate it to save time on the cooking day.
  • If desired, tent the hens with foil halfway through cooking to prevent over-browning.
  • Serve with roasted vegetables or a fresh green salad for a complete meal.
  • Leftover stuffing can be used as a side dish or added to soups.

Find it online: https://justsosavory.com/stuffed-cornish-hens-with-wild-rice-and-herb-glaze-recipe/