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Two roasted Cornish hens on a platter, garnished with fresh herbs, showcasing the beautiful golden-brown skin.

Stuffed Cornish Game Hens: The Ultimate Recipe for a Perfect Dinner

This Stuffed Cornish Game Hens recipe features a savory wild rice and sausage stuffing, roasted to perfection with an herb butter glaze. An elegant, easy-to-make dish perfect for holidays or any special occasion, guaranteeing a juicy and flavorful result.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cornish game hens (about 1.5 lbs each)
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves or 1/2 tsp dried
  • 0.5 cup wild rice blend
  • 1.5 cups chicken broth
  • 0.5 lb bulk pork sausage
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh sage, chopped
  • Salt and pepper to taste

Equipment

  • 1 Roasting Pan
  • 1 Large Skillet
  • 1 Meat Thermometer

Method
 

  1. Cook the wild rice in chicken broth according to package directions. While rice cooks, brown the pork sausage in a large skillet over medium-high heat. Remove sausage and set aside. Sauté the onion and celery in the drippings until soft. Add garlic and sage and cook for 1 minute. Combine the cooked rice, sausage, and vegetables in a large bowl and season with salt and pepper.
  2. Preheat oven to 400°F (200°C). Pat hens dry inside and out with paper towels. In a small bowl, mix together the melted butter, salt, pepper, garlic powder, and fresh thyme.
  3. Loosely fill the cavity of each hen with the stuffing. Truss the legs together with kitchen twine. Brush the entire surface of each hen with the melted herb butter.
  4. Place hens in a roasting pan. Roast for 50-60 minutes, or until a meat thermometer inserted into the thigh reads 165°F (74°C) and the skin is golden brown.
  5. Remove from oven and let the hens rest for 10 minutes before serving to allow juices to redistribute.

Notes

Tip 1: Do not pack the stuffing too tightly to ensure it cooks evenly.
Tip 2: Ensure the hens are completely dry before brushing with butter for the crispiest skin.
Tip 3: Use a meat thermometer for perfectly cooked, juicy results every time.