Cornish Hens With Apple Cranberry Rice Stuffing

Ingredients

For the Stuffing:

• 2 cups cooked Royal Basmati Rice
• 2 tbsp butter
• 1/2 onion, finely chopped
• 3-4 strips bacon, finely chopped
• 1 sprig of sage, finely chopped
• 1 sprig of thyme, finely chopped
• 1/2 chopped apple
• 1/3 cup dried cranberries

For the Hens:

• 2 Cornish hens
• 1 tbsp kosher salt
• 1 tbsp fresh cracked pepper
• 4 tbsp melted butter

Preparation

1. Prepare the Rice: Cook the Royal Basmati Rice according to package instructions.
2. Sauté Aromatics: In a pan, melt the 2 tbsp of butter. Add the finely chopped onion and sauté until translucent. Add the chopped bacon and continue cooking until the bacon is crispy and the onions are tender.
3. Combine Stuffing Flavors: In the same pan, add the chopped sage and thyme, chopped apples, and dried cranberries. Cook for an additional 3–5 minutes over medium heat to allow the flavors to combine.
4. Finish Stuffing: Once the rice is cooked, fluff it with a fork. Add the sautéed mixture to the rice, stirring to combine. Set aside.
5. Prepare Hens: Preheat the oven to 425 F. Pat the hens dry with a paper towel. Season generously on the inside and outside with the kosher salt and pepper.
6. Stuff the Hens (Safety Note): Remove approximately 1 cup of the prepared rice stuffing and place it in a separate bowl. This portion will be used to stuff the hens. The remaining unstuffed rice will be served as a side. Stuff the cavity of the birds with the rice from the separate bowl. (Note: Do not let any utensil that touches the raw poultry contaminate the main pot of stuffing.)
7. Roast: Baste the stuffed birds with the melted butter. Place them in the oven and roast at 425 F for 20 minutes.
8. Continue Roasting and Basting: Reduce the oven temperature to 375 F and continue roasting for an additional 40–50 minutes. Baste the birds with the remaining melted butter every 10 minutes during the final 30 minutes of cooking.
9. Check Internal Temperature: The hens are finished when they reach a golden-brown color and the internal temperature in the deepest part of the thigh registers 165 F.
10. Serve: Plate the Cornish hens and serve immediately with the remaining unstuffed rice as a side.

(Authentic Royal)