Stuffed Cornish Game Hens
Prep time
Cook time
Total time
These moist and tender Cornish game hens are stuffed with a savory wild rice mixture then roasted in white wine, perfect for a special occasion.
Recipe type: Main
Cuisine: American
Serves: 2-4
  • ½ recipe Harvest Rice for stuffing*
  • 2 Cornish game hens
  • 1 cup dry white wine (I used Rossi Chablis)
  • Salt and Pepper to taste
  • 2 tbsp butter
  1. Prepare rice and set aside to cool.
  2. Preheat oven to 350F.
  3. Wash and dry the game hens.
  4. Sprinkle salt and pepper on the inside, then stuff with the rice mixture until the cavity is full, but not spilling out. Fold any excess skin over the opening of the cavity, then tie the legs together with cooking twine. (See pictures above.)
  5. Place in roasting pan, and pour the wine over them. Sprinkle with salt and pepper, and place a pat of butter on top of each bird.
  6. Depending on the size of the birds, these will need about an hour and 15 minutes to cook. For best results, cook in the oven about 25 minutes breast side up. Turn them over and cook breast side down for 25 minutes, then return to breast side up to cook for the remaining 25 minutes.
  7. These fresh hens I bought were just over 2 lbs each. The smaller birds in the freezer section will likely need less cook time, maybe about an hour instead.
  8. Allow to rest a few minutes then remove the twine before serving. Serve one hen per person.
*Note: In a pinch, you can also prepare a box of long grain and wild rice to stuff the birds, which is what I did here.
Recipe by Webicurean at