Although Cornish game hens seem made for company, they are a favorite weeknight dinner for our family. They practically cook themselves and fill the house with tantalizing aroma. Thanksgiving has come and gone in Canada and is still a month away in the US, but these little hens had all the flavors of Thanksgiving packed into each one. Stuffed with a whole grain rice mix studded with pecans, cranberries, orange and pomegranate, they were simply delicious! I used a Uncle Ben’s Ready Whole Grain Medley with quinoa, brown rice and garlic, straight out of the package, uncooked. This type of rice is precooked. Any combination of rice/grains can be substituted but it should be almost fully cooked before stuffing. Served with a side of butternut squash, it was sublime!
Fall Stuffed Cornish Game Hens
- 4 Cornish Game Hens, patted dry inside and out with paper towels
- salt and pepper
- Poultry seasoning mix(I used a Montreal chicken spice mix)
- 2-3 tablespoons butter, divided
- 1 8.5-once package of Uncle Ben’s Ready Whole Grain Medley with quinoa, garlic and brown rice, uncooked
- 1/2 cup of dried cranberries
- 1/4 cup of red onion, finely diced
- 1/2 cup of pecans, chopped
- Arils from half of a pomegranate(about 1/3 cup)
- 1 orange, peeled, seeds removed and diced in chunks(I used a tangerine)
- Preheat oven to 450 F.
- Salt and pepper the inside cavity of the hens.
- Combine the grain medley with the cranberries, red onion, pecans, orange and pomegranate arils. Fill each bird cavity with the stuffing. Tie each bird with kitchen twine or a skewer to prevent the stuffing from falling out during roasting. Dab the butter between each wing and breast and a bit more above the stuffing where the legs are trussed.
- Place the hens evenly spaced on a shallow baking sheet. Sprinkle each bird with some of the poultry seasoning.
- Bake at 450 F for 45 minutes.
- Serve with a side of fall vegetables such a butternut squash and/or brussel sprouts.