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Dr. StrangeloveDr. Strangelove Posts: 261
edited 12:19AM in EggHead Forum
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<p />Some tasty cornish game hens wrapped in bacon and stuffed with wild rice, onion, sausage, and mushrooms!


  • JET,[p]Well Damn! Here they are:[p]IMG_0099.jpg
  • AZRPAZRP Posts: 10,116
    Nice! -RP

  • JEt,
    looks great. what is the story on stuffing chickens/c. hens? i know they say to steer away from stuffing turkeys-does the rule not apply here due to size? i would love to try them. thanks!

  • MickeyMickey Posts: 18,644
    JET, Ready to try. How and what did you do?

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • JEt,[p]Oh, yeah! Everything's better with bacon![p]~ B

  • Cpt'n CookCpt'n Cook Posts: 1,917
    Alright! Those little dudes look great, I think I will pick up a couple and give it a shot.

  • El Jefe,
    The stuffing was cooked right before putting into the birds and then put directly on the egg. I sautéed mushrooms and onion in the grease left over from browning a 1/4 pound or so Jimmy Dean Sage sausage and mixed it all, sausage included, with some just cooked wild rice. With such a short cooking time on the birds and the stuffing being hot, I have never had any problems. (Be sure the birds are not still frozen anywhere!) I personally think stuffing is perfectly safe done this way in any size poultry (the trip to the store is more dangerous in my opinion!) but everyone must make their own decision on that. Follow safe food handeling practices and put the stuffing in precooked and its all good...

  • Mickey,
    Purchase two pack of fresh Cornish game hens, or thaw out two individually frozen birds in your fridge for a couple of days. Pull out the little plastic bags of innards (very important! Don't skip this step!), examine as if you are going to use them for something, then throw in your kitchen trash. Prepare wild rice in whatever manner you like while browning some Jimmy Dean sage sausage or whatever sausage tickles your fancy (1/4 pound or so, I don't measure). Remove sausage from pan, add onion, garlic, and mushrooms to the tasty grease left from the sausage.(I never said this was remotely healthy) Sauté till onions are translucent. Meanwhile rinse and pat dry birds inside and out. Season liberally inside and out with whatever seasonings make your sticker peck out, I used Everglades and Emeril's Essence. Mix rice and other stuffing ingredients and stuff into cavity of birds till they start to expand a little bit (can't do this with bread stuffing as it expands as it cooks) Wrap their little legs in bacon so they don't open during cooking, then throw onto a 350 degree indirect setup. Takes about 45 min give or take depending on size of birds and accuracy of thermometer. I pull them at 160 breast temp.[p]

  • MickeyMickey Posts: 18,644
    would like to do this.... time and temp please and is the raised or indirect?

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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