RDD Thanksgiving 2017 Bonus Content

This morning The Rough Draft Diaries aired its third Thanksgiving Special! I hoped you enjoyed our time with Chef Andi, of Foodology, as she shared her recipe for Cornish Game Hens with Wild Rice Parmesan Stuffing.

If you didn't have enough time to record the recipe as it aired this morning, don't worry, the recipe can be found below along with a handy-dandy, behind-the-scenes video of The Rough Draft Diaries in Foodology's kitchen.

Full Recipes

Wild Rice Parmesan Stuffing for 2 Cornish Hens

  • 1 cup of white rice (cooked)
  • ½ cup wild rice (cooked)
  • ½ cup of heavy cream
  • ½ cup of chopped mushrooms
  • ½ cup of chopped onions
  • 2 cloves of finely chopped garlic
  • ¼ cup of parmesan cheese
  • 1 tbs. olive oil 
  • Salt and pepper
  • Suggested herbs: rosemary, sage thyme, marjoram, oregano, basil
On medium-low heat, saute mushrooms, onions, and garlic in olive oil until soft and translucent. Add heavy cream and bring to a low simmer. Add parmesan cheese and herbs of your choice. Stir until the cream has reduced and the mixture is thick. Let cool until you’re ready to stuff your Cornish hen (at least 2 hours).
The Cornish Hens
  • ¼ cup of olive oil
  • ½ tsp. dry thyme (or favorite herb)
  • ¼ tsp of heavy pinch of onion powder
  • 1 inch foil collar
  • 6 inches of butcher’s twine
De-bone the Cornish hens by cutting the backbone out, taking the breast bone out, and removing the rib bones and leave in the wing, leg, and thigh bones. Stuff the hens with the cooled wild rice parmesan stuffing. Be careful that you don't pack the stuffing into a tight ball when stuffing the hens. Flip the Cornish hens over and wrap the foil collar around the bird so that the legs are sticking up. Tie the legs together with leftover tin foil and tuck the wings under the breast area using the foil collar to keep it all together. It should look like a mini stuffed turkey at this point. In a small bowl, mix together the oil, herbs, and spices and rub liberally all over the Cornish hens. Place the hens in a 400 degree oven for about 30 - 40 minutes until they are golden brown. The stuffing in the middle and the meat around the legs should read 465 degrees on a thermometer. Let the Cornish hens rest for about 5 - 10 minutes before serving sliced in half and drizzled with your favorite Thanksgiving gravy.