Description
A festive and flavorful Christmas Stuffed Cornish Hens recipe featuring wild rice stuffing with apples, pecans, cranberries, and fresh herbs, glazed with a honey-apple cider mixture and roasted to juicy perfection. Perfect for holiday gatherings or a special family dinner.
Ingredients
Scale
Wild Rice Stuffing
- 2 cups wild rice
- 3 cups chicken broth
- 3 tablespoons butter (divided)
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cloves garlic (minced)
- 2 gala apples (cored and chopped)
- ¾ cup pecans (roughly chopped)
- ½ cup dried cranberries
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- Salt and pepper (to taste)
Honey Glaze
- ¼ cup honey
- ¼ cup apple cider
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
For the Hens
- 4 Cornish hens (1.50 lbs each)
- Salt and pepper (to taste)
Instructions
- Cook the Wild Rice: In a medium saucepan, cook the wild rice according to the package instructions, substituting chicken broth for water to add flavor. Avoid overcooking, as the rice will continue to cook in the oven. Once done, remove from heat and cool uncovered.
- Sauté Vegetables: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onions and celery and cook until softened, about 3 minutes. Add the minced garlic and sauté for another 2 minutes until fragrant, stirring frequently to prevent burning. Transfer this mixture to a bowl and set aside.
- Prepare Apple and Nut Mixture: Add the remaining 1 tablespoon of butter and 1 tablespoon of apple cider to the skillet. Add the chopped apples, pecans, dried cranberries, rosemary, and thyme, sautéing for 2 minutes. Incorporate the cooked wild rice, then mix back in the sautéed onions, celery, and garlic. Season the entire stuffing with salt and pepper, then remove from heat and set aside.
- Make the Glaze: In a small bowl, combine honey, apple cider, fresh rosemary, and thyme. Stir until all ingredients are well incorporated. Set the glaze aside.
- Preheat Oven and Prepare Hens: Preheat your oven to 425°F (220°C). Lightly grease the rack of a roasting pan with butter or cooking spray. Pat the Cornish hens dry with paper towels and place them on the prepared rack.
- Stuff the Hens: Using a spoon, stuff each hen cavity with about ½ cup of the wild rice stuffing. Tuck the wings underneath and tie the legs closed securely with baking twine to hold the stuffing inside during roasting.
- Apply First Glaze and Roast: Brush the honey glaze all over each stuffed hen. Season them with salt and pepper. Roast the hens in the preheated oven at 425°F (220°C) for 20 minutes to start browning the skin.
- Glaze Again and Continue Roasting: Brush the remaining glaze over the hens. Lower the oven temperature to 350°F (180°C) and roast for an additional 40 to 50 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) and the juices run clear. Cover the hens with foil if they begin to brown too quickly.
- Rest and Serve: Remove the hens from the oven and let them rest for 15 minutes before carving. Serve with any extra wild rice stuffing on the side for a delightful holiday meal.
Notes
- Ensure not to overcook the wild rice during initial cooking to prevent mushy stuffing.
- Use a meat thermometer to confirm hens are cooked safely to 165°F (74°C).
- Tying the legs helps keep the stuffing inside and promotes even cooking.
- If hens brown too quickly, tent with foil to avoid burning.
- Resting the hens after roasting allows juices to redistribute for moist meat.
- Can substitute dried cranberries with dried cherries or raisins if preferred.
