Rinse the wild rice in a fine-mesh strainer and cook according to package instructions then set aside.
In a medium skillet, melt the butter over medium heat. Add the shallot and celery, and cook until softened, about 5 minutes.
Stir in the poultry seasoning, sage, salt, and pepper. Cook for an additional minute.
Add the cooked wild rice, cranberries, and walnuts to the skillet and stir to combine.
Cornish Game Hens
Spoon ½ cup of stuffing into the cavity of each hen, packing it loosely. Close the cavity by tying the hens legs together with kitchen twine.
Place them on a wire rack-lined baking pan breast side up. Pat the game hens dry with paper towels then brush the tops of the hens with the room temperature butter. Season with salt and pepper.
Roast for 20 minutes at 425℉ then reduce oven temperature to 350℉ and roast for an additional 30-40 or until they are cooked through to an internal temperature of 180℉ in the thickest part of the thigh and 165℉ for the stuffing.
Allow the hens rest for 10 minutes before carving and serving.
Notes
1. For food safety, the USDA recommends that poultry including Cornish game hens not be washed prior to cooking.2. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the Cornish game hens and wild rice stuffing. It does not include the nutrition for any substitutions. 3. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.