Ruth's Chris Stuffed Cornish Hen Recipe
Ruth's Chris' Stuffed Cornish Hen dish might look like a lot of work, but it actually comes together with just a little prep and solid timing. Don't worry, I'll show you how to get it right!First, it's all about letting the stuffing cool completely before filling the hens—warm stuffing can steam the inside too much.I sear the hens skin-side down in a cast iron pan before roasting to give the skin a head start and extra texture.Instead of a heavy bread-based stuffing, I stick with seasoned rice and bits of pancetta, which brings a salty bite that cuts through the richness.Tent with foil once they come out of the oven, but don’t rush—ten minutes of rest really does make a difference with smaller birds.
Servings: 4
Ingredients
- 4 Cornish Hens
- 1 tsp Garlic Powder
- 1 cup Mushrooms sliced
- 1 cup Spinach chopped
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 cup Wild Rice cooked
- 1/2 cup Apples diced
- 1/4 cup Dried Cranberries
- 1/4 cup Pecans chopped
- 4 tbsp Butter
Instructions
- Season each Cornish hen generously with garlic powder, onion powder, paprika, and a touch of pepper.
- This sets the stage for a flavorful feast!
- In a pan over medium heat, melt 2 tablespoons of butter, then sauté mushrooms and spinach until soft.
- This infusion of flavors is irresistible.
- Mix the cooked wild rice, apples, dried cranberries, pecans, and sautéed vegetables in a bowl.
- Use this mixture to stuff each Cornish hen generously.
- In a skillet, heat the remaining butter and sear each side of the hens until golden brown, about 3 to 5 minutes per side.
- Don't rush this step!
- Transfer hens to a preheated oven at 375°F.
- Bake for approximately 40-50 minutes, or until meats are fully cooked and juices run clear.
- This patience pays off!