Cornish Hens with Apple Cranberry Rice Stuffing
These Cornish Hens with Apple Cranberry Rice Stuffing make an elegant yet incredibly approachable meal that works just as beautifully for holiday entertaining as it does for cozy weeknight dinners. The fragrant Royal Basmati rice stuffing is packed with savory bacon, sweet apples, dried cranberries, and fresh herbs, creating a comforting blend of seasonal flavors that pairs perfectly with the buttery, golden-roasted hens. Because Cornish hens cook quickly, this dish offers a stunning, restaurant-quality presentation with minimal effort—perfect for Thanksgiving, Christmas, or an elevated weeknight meal that feels special without the stress.
What truly sets this recipe apart is the apple cranberry rice stuffing. Made with fluffy Basmati rice, crispy bacon, tender onions, fresh herbs, sweet apple, and tart dried cranberries, it strikes the perfect balance of savory and seasonal. As the Cornish hens roast, the juices seep into the stuffing, infusing every bite with rich, buttery flavor. It’s a festive, aromatic mixture that tastes just as delicious served alongside the hens as it does tucked inside—making it a versatile, crowd-pleasing side dish you’ll want to enjoy all season long.
Cornish Hens with Apple Cranberry Rice Stuffing
Ingredients
For the Stuffing:
- 2 cups cooked Basmati rice
- 2 tbsp butter
- ½ onion finely chopped
- 3-4 strips bacon rough chopped
- 1 sprig fresh sage
- 1 sprig fresh thyme
- ½ apple chopped
- ⅓ cup dried cranberries
For the Cornish Hens:
- 2 cornish hens
- 1 tbsp salt
- 1 tbsp fresh cracked pepper
- 4 tbsp melted butter
Instructions
- Prepare the Basmati Rice according to package instructions. While the rice is cooking, prepare the rest of the stuffing by sauteing ½ a diced onion in 2 tbsp of butter until translucent. Add the chopped bacon to cook with the onions and continue sauteing mixture until bacon is crispy and onions are tender.
- In the same saute pan, add the chopped herbs, chopped apples and dried cranberries. Continue cooking for an additional 3-5 minutes on medium heat to allow the flavors to come together.
- Once rice is cooked, fluff with fork and add saute mixture to the rice, stirring to combine, set aside.
- Pat the plucked hens dry with a paper towel before seasoning generously on the inside and outside with salt and pepper. Stuff the cavity of the birds with the rice mixture. Be careful to not allow a utensil that has touched the raw bird to come into contact with the whole pot of stuffing – place a large scoop (about 1 cup full) into a separate bowl, as the remaining stuffing will be consumed as a side without further cooking.
- Once the birds are stuffed, baste them in melted butter before roasting in the oven at 425F for 20 minutes, reduce heat to 375F and continue roasting for an additional 40-50 minutes. Baste the birds with the remaining melted butter for the last 30 minutes, every 10 minutes. Birds will reach a golden brown color and an internal temperature of 165F.
- Plate and serve with remaining rice stuffing.
