• 1/4 c. raisins
  • 1/2 c. sauterne
  • 1 c. butter
  • 1 1/4 c. chopped onions
  • 2 c. crumbled cornbread
  • 1 tsp. salt
  • Pepper to taste
  • 1/4 tsp. poultry seasoning
  • 2 eggs, beaten
  • 3/4 c. chopped pecans
  • 4 Cornish hens
  • Melted butter
  • 1 c. wild and brown rice
  • 1 lb. sliced fresh mushrooms


Soak raisins in sauterne overnight. Melt 1/4 cup butter in saucepan, add 1/4 cup onions and sauti stirring constantly, until tender. Place crumbled cornbread into large mixing bowl. Add sautied onions, raisin mixture, salt, pepper, poultry seasoning, eggs and pecans. Mix well. Brush cavities of Cornish hens with melted butter. Stuff the hens with cornbread dressing, place on baking pan and bake in preheated 350 degree for 1 hour. Brush with melted butter every 15 minutes. Cook wild and brown rice. Saute remaining onions in 1/4 cup butter until tender, stirring constantly. Wash and drain rice. Add onions and stir. Saute mushrooms in remaining 1/2 cup butter for 5 minutes. Stir into rice mixture and reheat. Serve with Cornish hens.

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Submitted 6/13/05.
Source: My file
Submitted By: Ruth A. Burbage
Cornish Hens with Southern Dressing