Now that it’s getting to be a bit more “fallish” weather out, my cooking mind is turning to those cool-weather comfort recipes. This one is sometimes a special treat for us if we stay in on Valentine's Day or something. It looks and tastes pretty fancy but it’s really so simple.
Stuffed Cornish Hens
6.2 oz pkg fast-cooking long grain & wild rice mix
1 small onion, chopped
2 T butter/marg, divided
1 can cream of mushroom soup
4 oz can mushrooms, drained
2 to 4 Cornish game hens
salt & pepper
Cook rice according to pkg directions. In small skillet, saute onion in 1 T butter/marg until tender. Stir in the soup, mushrooms & prepared rice. Sprinkle inside & outside of hens with salt & pepper. Stuff with rice mixture. Place in a greased shallow roasting pan; cover with foil. Bake at 400 degrees for 40 min. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 min longer or til juices run clear & meat thermometer reads 180 degrees for hens & 165 for stuffing.
**Notes: I sometimes skip the onion part, just adding onion flakes & the 1 T butter to the rice mix. I also use spray butter for the outside of the hens. You can leave out the mushrooms if you don’t like them, and you could use any kind of cream soup.
My favorite part is the stuffing, especially the part that gets crispy on the outside of the hen, but is still infused with the meat juices. Yum. Hope you like it!
1 small onion, chopped
2 T butter/marg, divided
1 can cream of mushroom soup
4 oz can mushrooms, drained
2 to 4 Cornish game hens
salt & pepper
Cook rice according to pkg directions. In small skillet, saute onion in 1 T butter/marg until tender. Stir in the soup, mushrooms & prepared rice. Sprinkle inside & outside of hens with salt & pepper. Stuff with rice mixture. Place in a greased shallow roasting pan; cover with foil. Bake at 400 degrees for 40 min. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 min longer or til juices run clear & meat thermometer reads 180 degrees for hens & 165 for stuffing.
**Notes: I sometimes skip the onion part, just adding onion flakes & the 1 T butter to the rice mix. I also use spray butter for the outside of the hens. You can leave out the mushrooms if you don’t like them, and you could use any kind of cream soup.
My favorite part is the stuffing, especially the part that gets crispy on the outside of the hen, but is still infused with the meat juices. Yum. Hope you like it!
I'll have to show this to Jason! He's just getting into dutch oven cooking, and cornish hens are one of his favorite things to cook! thanks Cari!
ReplyDeletethis might be a little too classy for me. lol
ReplyDelete