Cornish Hens with Pistachio Raisin Stuffing


  • 1/2 cup golden raisins
  • 4 Cornish game hens
  • 1/4 cup cognac
  • 4 tbs butter
  • 1/4 cup chopped shallots
  • kosher salt and black pepper to taste
  • 1 and 1/2 cups cooked basmati rice
  • 1/4 cup chopped pistachios
  • Add raisins and cognac to a small saucepan and bring to a boil.
  • Remove from the heat and let stand for 10 minutes, then drain raisins.
  • Saute raisins and shallots in the butter until shallots are translucent. 
  • Season with salt and pepper, then stir in rice and pistachios.
  • Fill the cavity of each hen with stuffing.
  • Place hens in a roasting pan and roast in a preheated 350 degree oven for 1 hour or until hens are cooked through.

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