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Two whole roasted Cornish hens glistening on a serving dish, showcasing their crispy, golden-brown skin.

Stuffed Cornish Game Hens with Wild Rice and Cranberry

This Stuffed Cornish Game Hens recipe features a savory wild rice, cranberry, and pecan stuffing. It's an elegant, easy-to-make main course perfect for holidays or special occasions, resulting in juicy meat and perfectly crispy skin.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Cornish Hens
  • 2 Cornish game hens about 1.5 lbs each, giblets removed
  • 3 tbsp unsalted butter melted
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
For the Wild Rice Stuffing
  • 1 cup wild rice blend
  • 2 cups chicken broth
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans toasted
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh sage chopped

Equipment

  • 1 Roasting pan
  • 1 Meat Thermometer
  • Kitchen Twine

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cook the wild rice blend in chicken broth according to package instructions. While the rice cooks, sauté the onion, celery, and carrots in a skillet over medium heat with a tablespoon of butter until softened, about 5-7 minutes.
  3. In a large bowl, combine the cooked rice, sautéed vegetables, dried cranberries, toasted pecans, thyme, and sage. Mix well and season with salt and pepper to taste.
  4. Pat the Cornish hens dry with paper towels. Season the cavities generously with salt and pepper. Loosely fill each hen with the wild rice stuffing.
  5. In a small bowl, whisk together the melted butter, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and paprika.
  6. Place the stuffed hens in a roasting pan. Brush the butter mixture all over the outside of the hens. Tie the legs together with kitchen twine.
  7. Roast for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  8. Remove from the oven and let the hens rest for 10 minutes before carving and serving.

Notes

Do not pack the stuffing too tightly, as it needs room to expand.
A meat thermometer is the best way to ensure the hens are perfectly cooked.
Letting the hens rest before carving is essential for juicy meat.