Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing

  • Yield: 16 servings
  • Prep: 20 mins
  • Cook: 60 mins


2tablespoons butter
1cup chopped leeks or shallots
2-2/3cup cooked long-grain parboiled white or brown rice
1cup chopped toasted California walnuts
1/4cup finely chopped fresh parsley
2tablespoons finely grated lemon rind
4teaspoons fresh thyme leaves
1teaspoon pepper, to taste
2teaspoons Salt, to taste
4-- Cornish hens, about 1-1/2 lb each
1/4cup liquid honey
2teaspoons lemon juice


  1. In large skillet, heat butter over medium heat. Add leeks; sauté until just tender. Stir in rice, walnuts, parsley, lemon rind and thyme. Season with salt and pepper; set aside. Rinse Cornish hens and pat dry; season inside and out with salt and pepper. Stuff cavity with rice mixture. Tuck wings underneath and tie legs together. Place with breast side up in large roasting pan.
  2. Bake in 375F for 1 hour or until juices run clear, basting several times with pan drippings. In small bowl, whisk together honey and lemon juice. Brush Cornish hens with honey glaze during last 15 minutes of cooking; baste several times with glaze and pan drippings.
  3. Remove from oven and allow to rest for 5 minutes;  remove string.

Nutritional Info *per serving

  • Calories 190
  • Glycemic Load 2
  • Fat 8g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 2g
  • Cholesterol 60mg
  • Sodium 350mg
  • Potassium 230mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 5g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 6%