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Sometimes you don’t have a big crowd for the holidays. It’s nice just to have an small gathering. I love using these Cornish hens. They are basically mini chickens that come out really juicy and take 2 hours tops to cook. I don’t usually cook with chicken gizzards so this was a first for me. I have to say it did add a nice richness to the dish. We loved this and will be making another one for sure! The rice does make a ton so probably enough for 4 Cornish hens. I just frozen in smaller portions and take out when we need an additional side dish.

Tyson® Creole Cornish Hens with Rice Dressing

(Adapted from Tyson)

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Serving Size: 4-8


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4 Tyson® Cornish Hens

1 stick butter, room temperature, unsalted

1/2 cup extra virgin olive oil

1/2 tablespoon creole seasoning

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon black pepper

1/2 tablespoon paprika


Preheat oven to 425 degrees.


Remove Cornish Hens from package, rinse well, pat dry.

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Coat with butter, olive oil, and spice blend.

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Coat well and bake at 425 degrees for 50 minutes-1 hour, basting with pan juices every 20 minutes.

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Remove from oven and allow to rest.

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For the Rice Dressing:

1 lb ground chicken

1 small pack of chicken gizzards

1 cup gizzard juice

1 bell pepper, diced

1/2 white onion, diced

1/2 red onion, diced

4 stalks celery, chopped

4 cloves garlic, chopped

1 bunch parsley, chopped

1 bunch of green onions

2 tablespoons extra virgin olive oil


Rinse chicken gizzards and add to a stock pot, cover with water, cook over medium heat for about 1 1/2 hours, adding more water if needed.

You will need to reserve 1 cup of gizzard cooking liquid.


While gizzards cook, in a medium pan, add olive oil and heat over medium-high heat, add bell peppers, onions, and celery.

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Sauté for about 5 minutes then add garlic and cook 1 minute more.

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Add ground chicken, break up, add seasonings and sauté until browned and cooked through.

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Turn chicken-vegetable mixture off the heat and set aside.


When gizzards are fork tender, remove from heat, drain, reserving gizzard liquid.


Add gizzards to a food processor and chop lightly.

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Add chopped gizzards to chicken-vegetable mixture and heat over medium heat, mix well. Add gizzard cooking liquid.

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For the Rice Dressing Seasoning Blend:

1 tablespoon creole seasoning

1/2 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoon paprika

1 teaspoon cayenne pepper


For the Rice:

3 cups long grain rice, dried

4 1/2 cup chicken broth, low sodium

1/2 tablespoon chili powder


Add chicken broth to a large rice pan, bring to boil.


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Stir in rice, cover, reduce heat to low and cook 15 minutes, remove from heat, allow rice to steam 10 minutes more.

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Transfer mixture to a large bowl, add rice a little at a time until enough rice has been added and mixture remains moist. You may not need all the rice.

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Add chopped parsley and mix well.


Check seasonings.

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To Assemble:


Place rice dressing onto a platter and top with Cornish Hens.


You can slice Cornish Hens in half prior to serving.

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