Rice-Stuffed Cornish Hens

These Cornish game hens roast up golden and impressive with a fragrant rice stuffing that leans into sweet, warm flavors. Honey, cinnamon, raisins, and walnuts mixed into the rice give the filling an almost Middle Eastern character, while lemon juice keeps it from tipping into cloying territory.

Sautéing the celery and onion in butter before mixing them into the stuffing builds a savory backbone that grounds all the sweetness. Rubbing softened butter over the skin before roasting is a must. The fat renders down during the hour in the oven, basting the skin continuously and producing that deep golden, crackling exterior. Look for clear juices running from the thigh when you pierce it, not pink.

Chef Tips

• Don’t pack the stuffing too tightly inside the hens. The rice expands slightly as it heats and absorbs juices. Loose packing ensures even cooking.
• Let the hens rest 5 to 10 minutes after roasting before serving. This lets the juices redistribute so they don’t flood the plate when carved.
• Place the hens on a rack in the pan so air circulates underneath and the skin crisps all around.

Variations

• Substitute dried cranberries for the raisins and pecans for the walnuts for a holiday version.
• Use wild rice or a wild rice blend for a nuttier, chewier stuffing.
• Add a splash of orange juice and orange zest to the stuffing for a citrusy twist.