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Smoked Wild Rice Stuffed Cornish Hen

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  • Yields: 8 Servings
  • Cook time: 1 h 30 m
  • Prep time: 40 minutes


Cornish Hen
  • 6–8 Cornish hens
  • 1 ounce olive oil
  • 4 tablespoons Colden's Freakin' Greek Rub
  • 12 ounces wild rice, cooked
  • 1 ounce olive oil
  • ¾ cup button mushrooms, sliced
  • ¾ cup onion, diced small
  • ½ cup dried cranberries
  • ¾ cup celery, chopped
  • ½ cup feta cheese
  • 6 tablespoons butter, melted
  • 1 tablespoon Colden's Freakin' Greek Rub


  1. Pre-heat recteq grill or wood pellet grill to 375°F with a cast-iron pan.
  2. Add the oil and mushrooms to the pan, cooking for 6–8 minutes until the mushrooms are golden brown.
  3. Add the remaining vegetables and cook for 4–5 minutes until tender.
  4. In a large bowl, add the cooked vegetables, butter, Colden’s Freakin’ Greek Rub, wild rice, and feta cheese.
  5. Allow the mixture to rest at room temperature for 20 minutes.
  6. On a cutting board, trim any excess fat or skin from the Cornish hens, then stuff each hen with 4–5 oz of the vegetable stuffing mixture.
  7. Secure the legs with butchers’ twine.
  8. Season the hens with olive oil and Colden’s Freakin’ Greek Rub.
  9. Cook at 375°F until the internal temperature of the breast reaches 165°F (75 minutes).
  10. Allow the hens to rest for 15–20 minutes before carving.

For safe meat preparation, reference the USDA website.

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