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Stuffed Cornish Hens Burgundy

Rated as 5 out of 5 Stars

"This is a favorite recipe from my mom. I use it when I want to make a good impression! It makes for a simple but elegant dinner, very flavorful."
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2 h 20 m servings 549
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Lightly season hens with salt and black pepper to taste.
  3. Mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. Add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. Stir parsley into rice mixture.
  4. Stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. Place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.
  5. Roast hens in the preheated oven for 30 minutes.
  6. Mix currant jelly, Burgundy wine, 2 tablespoons butter, lemon juice, cornstarch, Worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.
  7. Uncover hens and brush with Burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. Drumsticks with move easily in sockets when done. An instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees F (74 degrees C). Transfer hens to a hot platter and serve with remaining glaze.

Nutrition Facts

Per Serving: 549 calories; 33.3 29.9 28.7 174 734 Full nutrition

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Thank you so much for posting this recipe. I used to make a recipe very similar to this one that was from a Southern Living Annual Recipes cookbook - don't remember which year. I no longer have ...

Terrific recipe, thank you for posting it! Only thing I did differently was to add the remaining glaze to the pan drippings (after separating the fat). I used that for gravy by reducing it in ...

This is such an elegant but FUN recipe for the kids...each get their own little hen to themselves!


I added chopped mushrooms to my rice. I also soaked the hens in a brine with fresh rosemary, bay leafs, thyme & tarragon and smoked sea salt. I am in love with the basting sauce, I will use it ...

It took me longer to make than what is shown but it was worth it. The rice is delicious. I tried to follow the recipe as close as possible, but I did not have any red wine. I used white wine wit...

This is the 3rd time that I have made this recipe, we love it. After the 1st time I even started making additional rice for later.