Deboned and Stuffed Cornish Game Hens With Pomegranate Sauce

“I originally found this recipe in Cuisine Magazine, but it's a lot of work and I cook it from memory now so it's not exactly the same recipe. Deboning is very labor intensive, so don't say I didn't warn you.”
2hrs 30mins

Ingredients Nutrition


  1. Rinse and cook wild rice to package instructions; set aside.
  2. Spread cubed cornbread in a single layer on a baking sheet.
  3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
  4. Preheat oven to 375 degrees.
  5. Melt butter in a large skillet over medium heat.
  6. Add onion and garlic; cook and stir for 3 minutes.
  7. Add mushrooms; cook for 3 more minutes stirring occasionally.
  8. Add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
  9. Stir in broth.
  10. Add pecans and toasted bread cubes; toss lightly.
  11. Stuff deboned Cornish Game Hens with stuffing.
  12. Truss deboned Cornish Game Hens with toothpicks and long skewers.
  13. Roast Cornish Game Hens in oven for 1 hour or until done.
  14. Making the sauce -- Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.
  15. Bring the sauce to a low simmering boil and cook for 10 minutes.
  16. Strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.

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