Creole Style Butter Marinade 
Original Creole Seasoning 
Creole Butter & Herb Rice Dinner Mix 
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Get RecipeImpress your guests this holiday season with a smaller, yet extremely delicious, meal! These Roasted Cornish Hens with Festive Rice Stuffing by My Diary of Us are infused with flavor inside and outside thanks to Tony’s Creole-Style Butter Marinade and Original Creole Seasoning.
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Kitchen Tip : Roasted Cornish Hens with Festive Rice Stuffing
Ingredients
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4 Cornish Hens
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Tony’s Creole-Style Butter Marinade
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2 Tablespoons + 1 Teaspoon Tony’s Original Creole Seasoning
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1 Onion, Peeled and Sliced into Quarters
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2 Lemons, Sliced in Half
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1 Whole Head Garlic, Sliced in Half
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1/4 Cup Dried Cranberries
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4 Slices Bacon, Chopped
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1/2 Cup Celery, Chopped
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1/2 Cup Onion, Chopped
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1/2 Teaspoon Fresh Sage, Finely Minced
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1/2 Teaspoon Fresh Thyme, Finely Minced
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1/2 Teaspoon Fresh Rosemary, Finely Minced
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2 Cups Chicken Broth
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1 Box Tony’s Creole Butter & Herb Rice Dinner Mix
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1 Tablespoon Olive Oil
- Clear
Directions
- Preheat oven to 425°F.
- Inject Cornish Hens with Tony’s Creole-Style Butter Marinade all over and then rub down with Tony’s Original Creole Seasoning to coat the skin.
- Add onions, lemons and garlic to the bottom of a baking dish.
- Place the Cornish Hens on top of and around the vegetables and bake for 1 1/2 hours until the skin is golden and the internal temperature is 165°F. (If needed, switch the oven to broil the last couple of minutes of the cook time to brown the skin.)
- While the hens cook, make the rice stuffing by adding oil to a pan and then browning the bacon.
- Add chopped onion and celery when bacon starts to brown along with the chopped herbs.
- Season with 1 teaspoon of Tony’s Original Creole Seasoning.
- Add in the Tony’s Creole Butter & Herb Rice Dinner Mix to the pan and toast for 1 minute and then add chicken broth and bring to a simmer.
- Place lid on the rice pan and cook until tender, according to package directions.
- When the rice is tender, remove the lid and fluff with a fork.
- Add in cranberries and serve underneath the Cornish Hens.
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