Smoked Wild Rice Stuffed Cornish Hen
Let's get grilling
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.
Cooking for 8 people
Ingredients
Cornish Hen
-
Cornish hens
6–8
-
olive oil
1 ounce
-
Colden's Freakin' Greek Rub
4 tablespoons
Stuffing
-
wild rice, cooked
12 ounces
-
olive oil
1 ounce
-
button mushrooms, sliced
¾ cup
-
onion, diced small
¾ cup
-
dried cranberries
½ cup
-
celery, chopped
¾ cup
-
feta cheese
½ cup
-
butter, melted
6 tablespoons
-
Colden's Freakin' Greek Rub
1 tablespoon
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.
Pellets used: Kingsford® Hardwood Pellets — Cherrywood
Pellets used: Kingsford® Hardwood Pellets — Cherrywood
For safe meat preparation, reference the USDA website.
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