CORNISH HEN WITH RICE STUFFING RECIPES

CORNISH GAME HENS WITH RICE STUFFING RECIPE | ALLRECIPES

Cornish Game Hens with Rice Stuffing Recipe | Allrecipes image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories Everyday Cooking

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
Preheat oven to 400 degrees F (200 degrees C).
Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, CarbohydrateContent 11.3 g, CholesterolContent 128.9 mg, FatContent 32.3 g, FiberContent 1.3 g, ProteinContent 15.8 g, SaturatedFatContent 15.8 g, SodiumContent 1341.1 mg, SugarContent 0.7 g

CLASSIC SAUSAGE STUFFING RECIPE | FOOD NETWORK KITCHEN ...

Classic Sausage Stuffing Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 35 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

Steps:

Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

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