How To Make Cornish Game Hens with Mushroom Stuffing
Tender wild rice, earthy herbs, and a medley of mushrooms are packed into these juicy, succulent baked cornish game hens for a belly-filling meal!
Preheat oven to 350 degrees F.
Remove and discard game hen necks and giblets; rinse and pat dry. Sprinkle generously with salt and pepper. Set aside.
In a small bowl, soak the porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve about ⅔ cup of liquid.
Rinse and chop mushrooms; set aside.
In a large sauté pan over medium heat, melt 3 tablespoons of butter. When butter is foamy, add onion, celery, and fresh and reserved mushrooms. Stir for about 8 minutes, until onion is soft and translucent.
Add rice, herbs, salt, and pepper. Moisten slightly with about 3 tablespoons of reserved mushroom water, depending on dryness. Makes 4½ cups of stuffing.
Cornish Game Hens:
Melt the remaining butter and set aside.
Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together.
Place the hens, with ample space between them, on two 12×19-inch baking sheets. Brush hens generously with butter.
Bake about 1 hour.
Slice, serve, and enjoy!
- Calories: 1001.32kcal
- Fat: 57.08g
- Saturated Fat: 18.96g
- Trans Fat: 0.35g
- Monounsaturated Fat: 23.14g
- Polyunsaturated Fat: 10.16g
- Carbohydrates: 53.60g
- Fiber: 6.76g
- Sugar: 2.27g
- Protein: 68.11g
- Cholesterol: 362.26mg
- Sodium: 1036.54mg
- Calcium: 135.05mg
- Potassium: 1274.71mg
- Iron: 5.37mg
- Vitamin A: 203.85µg
- Vitamin C: 6.60mg
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