Wild Rice-Stuffed Cornish Hens Recipe
Prep Time:
8 hours, 30 minutes
Cook Time:
1 hour, 55 minutes
Servings:
4 Servings
Ingredients
  • 8 ounces sourdough bread, cut into ½-inch pieces
  • ½ cup wild rice
  • 8 tablespoons butter, divided
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • ½ cup chicken broth
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 4 (1-pound) Cornish hens
Directions
  1. Place the bread pieces on a baking sheet and allow them to dry out overnight.
  2. Bring 1 ½ cups water to a boil in a saucepan.
  3. Add the wild rice. Lower the heat to medium-low, cover, and simmer until the rice is cooked and tender, about 40 minutes.
  4. Remove from the heat, cover, and steam until the rice is fluffy and the water is absorbed, about 10 minutes.
  5. In the meantime, melt 6 tablespoons butter in a skillet over medium heat.
  6. Add the carrot, celery, and onion and saute until soft, about 5 minutes.
  7. Add the garlic and saute until fragrant, about 1 minute.
  8. Add the chicken broth and bring to a simmer, then remove from the heat.
  9. Preheat the oven to 425 F.
  10. Add the sourdough, cooked wild rice, vegetable mixture, and herbs to a bowl. Season with ½ teaspoon salt and pepper.
  11. Place the hens on a sheet tray fitted with a wire rack and pat completely dry.
  12. Soften the remaining 2 tablespoons butter and rub it under skin and across the tops of the Cornish hens.
  13. Season the hens on all sides with the remaining salt and pepper.
  14. Stuff ½ cup of the bread and rice mixture into each hen.
  15. Tie the hens' legs together with baking twine.
  16. Roast, breast-side down, for 25 minutes.
  17. Flip the hens and roast for another 40 minutes, or until the internal temperature and stuffing registers 165 F.
  18. Remove from the oven and let rest for 10 minutes before serving.