Currant-Glazed Cornish Hens
Ingredients
- 1 package (6 ounces) long grain and wild rice mix ⓘ
- 1 medium onion, chopped
- 1/2 pound sliced fresh mushrooms ⓘ
- 1/4 cup chopped celery ⓘ
- 2 tablespoons canola oil ⓘ
- 1/2 cup chopped pecans, toasted ⓘ
- 2 tablespoons minced fresh parsley ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/4 teaspoon dried marjoram ⓘ
- 4 Cornish game hens (20 to 24 ounces each) ⓘ
- 2 tablespoons butter, softened ⓘ
- 1 tablespoon butter ⓘ
- 1/2 cup currant jelly ⓘ
- 2 tablespoons lemon juice ⓘ
- 1/4 cup cider vinegar ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter.
- Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes.
- Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.
Nutrition & Diet Analysis (per serving)
1159
kcal
58% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).