Best Stuffed Cornish Hens Recipes

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STUFFED CORNISH GAME HENS



Stuffed Cornish Game Hens image

THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 15

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled cornbread
3 cups soft bread crumbs
1 jar (2 ounces) diced pimientos, drained
1 cup chicken broth
1 large egg
1/2 teaspoon poultry seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 garlic clove, minced
1 teaspoon grated lemon zest
3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

Steps:

  • In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.

HERB-STUFFED ROASTED CORNISH HENS



Herb-Stuffed Roasted Cornish Hens image

If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 11

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

Steps:

  • Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.

CRANBERRY-STUFFED CORNISH GAME HENS



Cranberry-Stuffed Cornish Game Hens image

Dried cranberries add plenty of flavor to these Cornish game hens.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice
1/2 tablespoon extra-virgin olive oil
1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well
3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped
1 garlic clove, finely chopped
1 teaspoon coarse salt
1 tablespoon chopped fresh sage, plus leaves (optional), for garnish
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
3/4 cup dried cranberries
3/4 cup reduced-fat, low-sodium canned chicken broth
6 Cornish game hens (1 1/2 pounds each)
1 tablespoon unsalted butter, room temperature
1/4 teaspoon freshly ground pepper
1/2 cup port

Steps:

  • Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
  • Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
  • Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
  • Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
  • Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
  • Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

Nutrition Facts : Calories 487 g, Cholesterol 223 g, Fat 13 g, Fiber 3 g, Protein 53 g, Sodium 759 g

TENDER STUFFED CORNISH HENS



Tender Stuffed Cornish Hens image

I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. -Jenny Holliday, Roanoke, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 9

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
4 Cornish game hens (20 to 24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

Nutrition Facts : Fat 46 g fat (17 g saturated fat), Cholesterol 257 mg cholesterol, Sodium 1,618 mg sodium, Carbohydrate 41 g carbohydrate, Fiber 3 g fiber, Protein 45 g protein.

WILD RICE STUFFED CORNISH HENS



Wild Rice Stuffed Cornish Hens image

My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe. -Becky Brunette, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

5-1/2 cups water, divided
2 teaspoons chicken bouillon granules
1-1/2 teaspoons salt
3/4 cup uncooked wild rice
1-1/2 cups uncooked long grain rice
1 pound bulk pork sausage
1-1/2 cups chopped celery
3/4 cup chopped onion
6 Cornish game hens (20 to 24 ounces each)
1 jar (12 ounces) apricot preserves

Steps:

  • In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed., Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen. , Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes., In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.

Nutrition Facts : Fat 118 g fat (34 g saturated fat), Cholesterol 770 mg cholesterol, Sodium 1,595 mg sodium, Carbohydrate 95 g carbohydrate, Fiber 3 g fiber, Protein 139 g protein.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 18

2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock
2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock

Steps:

  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

RICE-STUFFED CORNISH HENS



Rice-Stuffed Cornish Hens image

"I found this recipe in a cookbook many years ago, and it's become one of my favorites," reports Gloria Leiding of Fairmont, Minnesota. "It's a nice change of pace from the usual beef or pork. These game hens always seem festive."

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 servings.

Number Of Ingredients 11

1/3 cup uncooked long grain rice
2 tablespoons finely chopped onion
2 tablespoons slivered almonds
3 tablespoons butter, divided
3/4 cup water
1 teaspoon chicken bouillon granules
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 Cornish game hens (20 to 24 ounces each)
1/8 teaspoon pepper

Steps:

  • In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms., Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens., Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

Nutrition Facts : Calories 998 calories, Fat 68g fat (24g saturated fat), Cholesterol 386mg cholesterol, Sodium 1350mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 63g protein.

STUFFED & BAKED CORNISH GAME HENS



Stuffed & Baked Cornish Game Hens image

Stuffed with veggies, you can serve stuffing/dressing on the side; also goes well with wild rice and/or roasted potatoes.

Provided by AZPARZYCH

Categories     Poultry

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

2 Cornish hens
1/2 cup butter, melted
1/2 onion, chopped
1/2 stalk celery, chopped
1 carrot, chopped
1/4 green bell pepper, chopped
1 (4 1/2 ounce) can mixed mushrooms, drained and chopped
2 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1/4 cup butter, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
  • Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
  • Place stuffed birds in a 9x13 inch baking dish, breast side up.
  • Drizzle with 1/4 cup melted butter.
  • Cover dish and bake in the preheated oven for 1 1/2 hours.
  • Remove cover and brown at 500 degrees F (260 degrees C).

Nutrition Facts : Calories 462.3, Fat 38.6, SaturatedFat 22.9, Cholesterol 200.2, Sodium 401.7, Carbohydrate 4.2, Fiber 1.2, Sugar 1.6, Protein 25

CORNISH HENS STUFFED WITH RICE



Cornish Hens Stuffed with Rice image

These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, softened, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens (20 to 24 ounces each)

Steps:

  • In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

Nutrition Facts : Calories 1073 calories, Fat 69g fat (24g saturated fat), Cholesterol 392mg cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 64g protein.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!

Provided by breezermom

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
4 Cornish hens, 24 ounces each
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the rice according to package directions.
  • In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
  • Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
  • Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE



Stuffed Cornish Game Hens with Cranberry Glaze image

This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you.

Provided by Judith N.

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 1/4 cups cranberries, rinsed and drained
3/4 cup dry red wine
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon melted butter
1/3 cup minced onion
1/3 cup minced celery
1/3 cup cranberries, rinsed and drained,coarsely chopped
2 cups French bread cubes, 1/2 " thick
1/4 cup chicken broth
1/4 cup finely chopped parsley
1 teaspoon dried sage, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
4 Cornish hens, giblets removed,thawed,rinsed and dried
kitchen string

Steps:

  • Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
  • Stir in honey and continue to simmer 2 minutes.
  • Strain glaze, stir in oil and set aside.
  • Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
  • Saute for 3 minutes.
  • Add sauteed mixture to the French bread cubes.
  • Let cool.
  • Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
  • salt and 1/8 Tsp.
  • pepper.
  • Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
  • Place hens in a roasting pan.
  • Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
  • Place in a preheated 450 degree oven for 20 minutes.
  • Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
  • Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
  • Remove hens from oven and let rest 5 minutes.
  • Cut strings and serve.

Nutrition Facts : Calories 768.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 225.1, Sodium 1225, Carbohydrate 82.6, Fiber 6.8, Sugar 16.8, Protein 58.9

PINEAPPLE-STUFFED CORNISH HENS



Pineapple-Stuffed Cornish Hens image

My mother brought this recipe back with her from Hawaii about 25 years ago. The tender meat, pineapple-coconut stuffing and sweet-sour sauce made it a favorite of my family and friends. I keep copies of the recipe on hand to share. -Vicki Corners, Rock Island, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 13

1/2 teaspoon salt, divided
2 Cornish game hens (20 to 24 ounces each)
1 can (8 ounces) crushed pineapple
3 cups cubed day-old bread (1/2-inch cubes), crusts removed
1 celery rib, chopped
1/2 cup sweetened shredded coconut
2/3 cup butter, melted, divided
1/4 teaspoon poultry seasoning
2 tablespoons steak sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup cold water
1 tablespoon lemon juice

Steps:

  • Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture., Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter. , Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture., Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture., Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm., Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.

Nutrition Facts : Calories 1343 calories, Fat 82g fat (48g saturated fat), Cholesterol 465mg cholesterol, Sodium 2034mg sodium, Carbohydrate 80g carbohydrate (40g sugars, Fiber 4g fiber), Protein 72g protein.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

With a golden and flavorful stuffing, these tender hens are a special-occasion entree perfect for two. -Wanda Jean Sain, Hickory, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons finely chopped onion
1/3 cup uncooked long grain rice
4 tablespoons butter, divided
3/4 cup water
1/2 cup condensed cream of celery soup, undiluted
1 tablespoon lemon juice
1 teaspoon minced chives
1 teaspoon dried parsley flakes
1 teaspoon chicken bouillon granules
2 Cornish game hens (20 to 24 ounces each)
Salt and pepper to taste
1/2 teaspoon dried tarragon

Steps:

  • In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°., Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens. , Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.

Nutrition Facts : Calories 1076 calories, Fat 75g fat (29g saturated fat), Cholesterol 415mg cholesterol, Sodium 1097mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 63g protein.

STUFFED CORNISH GAME HENS WITH ORANGE SAUCE



Stuffed Cornish Game Hens With Orange Sauce image

I like this recipe because it not only tastes delicious, and makes a beautiful presentation, but is quick and easy to put together. You don't have to be an experienced gourmet chef to serve your family these special little birds.

Provided by Geema

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 Cornish hens
1 3/4 cups cooked long grain and wild rice blend
1/2 cup chopped onion
1 tablespoon butter
1/2 cup grated raw apple
1/2 cup raisins or 1/2 cup craisins
1/4 teaspoon poultry seasoning
salt and pepper
melted butter
1 (6 ounce) can frozen orange juice concentrate
1 cup light brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F.
  • Saute the chopped onions in the tablespoon of butter until soft.
  • Mix rice, onions, apple, raisins and poultry seasoning together in a small bowl.
  • Season the cornish hens well inside and out with salt and pepper.
  • Place 1/2 cup stuffing into each hen cavity.
  • Brush hens liberally with melted butter.
  • Place hens, breast side up in a shallow baking pan.
  • Cook for about 45 minutes depending on the size of the hens, basting once during the roasting time.
  • Make Sauce: In small saucepan, cook the orange juice, brown sugar and butter until thickened, stirring frequently.

CORNBREAD-STUFFED CORNISH GAME HENS WITH CORN MAQUE CHOUX



Cornbread-Stuffed Cornish Game Hens with Corn Maque Choux image

Provided by Bruce Aidells

Categories     Sauté     Thanksgiving     High Fiber     Dinner     Cheddar     Apple     Corn     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 20

Stuffing:
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups diced peeled cored Granny Smith or Golden Delicious apples
2 teaspoons chopped fresh sage
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
4 cups 1/2-inch cubes purchased cornbread or corn muffins (about 11 ounces)
1 large egg, beaten to blend
1/2 cup (packed) coarsely grated sharp cheddar cheese (about 2 ounces)
6 tablespoons (about) fresh apple cider or fresh apple juice
Game hens:
4 1 1/4- to 1 1/2-pound Cornish game hens, rinsed, patted dry
1 tablespoon chopped fresh sage
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 bacon slices, each halved crosswise
Corn Maque Choux

Steps:

  • For stuffing:
  • Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until beginning to color, about 5 minutes. Add apples; sauté until beginning to soften, about 3 minutes. Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl. Let stand until almost cool, about 10 minutes.
  • Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet.
  • Game hens:
  • Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers. Tuck wing tips under; tie legs together to hold shape. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
  • Preheat oven to 400°F. Heat oil in large nonstick skillet over medium-high heat. Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens. Drape 2 bacon strip halves over breast of each hen. Using kitchen string, tie bacon strips in place. (Place any ramekins of stuffing on baking sheet with hens.)
  • Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates. Spoon maque choux around hens and serve with extra stuffing.

GLAZED STUFFED CORNISH HENS



Glazed Stuffed Cornish Hens image

Cornish hens, basted with a delicious glaze of apricot preserves and cloves, make dinner for two something special. Gusty Crum of Dover, Ohio uses convenient packaged herb stuffing to complement the moist and tender meat.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 9

2 cups seasoned stuffing croutons
5 tablespoons water
2 tablespoons butter, melted
2 Cornish game hens (20 to 24 ounces each)
GLAZE:
1 envelope brown gravy mix
1/2 cup water
1/2 cup apricot preserves
Dash ground cloves

Steps:

  • In a large bowl, combine the croutons, water and butter. Loosely stuff into hens. Place breast side up on a rack in a shallow roasting pan; tie drumsticks together., In a small saucepan, combine the glaze ingredients. Bring to a boil. Spoon half over hens. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with remaining glaze.

Nutrition Facts :

BULGUR, HERB, AND FETA STUFFED CORNISH HENS



Bulgur, Herb, and Feta Stuffed Cornish Hens image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups chicken stock
3/4 cup medium-grain bulgur
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh dill, plus generous sprigs for garnish
1/4 cup chopped fresh flat-leaf parsley, plus generous sprigs for garnish
1/4 cup chopped fresh mint, plus generous sprigs for garnish
3 tablespoons pine nuts, toasted
2 teaspoons kosher salt, plus more as needed
4 scallions (white and green), chopped
3 cloves garlic, minced
Freshly ground black pepper
1 large egg, beaten
1/2 cup crumbled Greek feta (about 3 ounces)
4 Cornish game hens, backbone and breast bone removed (butterflied)
Charred Tomato Coulis, recipe follows
4 medium ripe tomatoes
1 tablespoon white wine vinegar
2 teaspoon kosher salt
1 teaspoon minced garlic
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
  • Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
  • Preheat the oven to 450 degrees F.
  • Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
  • Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
  • Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
  • To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
  • Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
  • Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.

MUSHROOM AND WALNUT STUFFED CORNISH HENS



Mushroom and Walnut Stuffed Cornish Hens image

This is a simple and easy recipe for roasted Cornish hens. This changes things up a bit from chicken!

Provided by Bizou

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h30m

Yield 4

Number Of Ingredients 14

1 tablespoon unsalted butter
2 tablespoons minced shallot
1 teaspoon minced garlic
1 (10 ounce) package button mushrooms, finely chopped
1 ½ teaspoons salt, divided
ground white pepper to taste
⅓ cup toasted walnuts
3 tablespoons dry white wine
4 Cornish game hens
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

  • Melt butter in a large skillet over medium-high heat. Add shallot and garlic; cook and stir for 30 seconds. Add mushrooms, 1/2 teaspoon salt, and white pepper. Reduce heat to medium; cook, stirring often, until moisture has evaporated and mushrooms start to brown, about 12 minutes.
  • Stir walnuts and white wine into the skillet. Cook, scraping browned bits off the bottom of the skillet, until wine has evaporated, 3 to 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season Cornish hens inside and out with remaining 1 teaspoon salt, paprika, onion powder, garlic powder, and black pepper. Open cavities gently with your fingers; stuff with mushroom mixture. Pull skin back in place to cover stuffing. Place hens breast side-up in a roasting pan.
  • Roast in the preheated oven, basting once or twice with juices from the pan, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C), about 45 minutes. Garnish with thyme sprigs.

Nutrition Facts : Calories 755.1 calories, Carbohydrate 13.3 g, Cholesterol 309.9 mg, Fat 52.2 g, Fiber 5.8 g, Protein 57.1 g, SaturatedFat 14.3 g, Sodium 1028.4 mg, Sugar 2 g

STUFFED CORNISH HENS BURGUNDY



Stuffed Cornish Hens Burgundy image

This is a favorite recipe from my mom. I use it when I want to make a good impression! It makes for a simple but elegant dinner, very flavorful.

Provided by Angela

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h20m

Yield 8

Number Of Ingredients 18

4 (1 1/2 pound) Rock Cornish hens
salt and ground black pepper to taste
⅔ cup long-grain rice
½ cup slivered almonds
6 tablespoons sliced green onion
¼ cup butter
2 cups water
2 cubes chicken bouillon
2 teaspoons lemon juice
1 teaspoon salt
6 tablespoons chopped fresh parsley
½ cup currant jelly
½ cup Burgundy wine
2 tablespoons butter
1 tablespoon lemon juice
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
½ teaspoon ground allspice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Lightly season hens with salt and black pepper to taste.
  • Mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. Add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. Stir parsley into rice mixture.
  • Stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. Place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.
  • Roast hens in the preheated oven for 30 minutes.
  • Mix currant jelly, Burgundy wine, 2 tablespoons butter, lemon juice, cornstarch, Worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.
  • Uncover hens and brush with Burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. Drumsticks with move easily in sockets when done. An instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees F (74 degrees C). Transfer hens to a hot platter and serve with remaining glaze.

Nutrition Facts : Calories 549.2 calories, Carbohydrate 29.9 g, Cholesterol 174.2 mg, Fat 33.3 g, Fiber 1.1 g, Protein 28.7 g, SaturatedFat 11.6 g, Sodium 734.3 mg, Sugar 13.5 g

PINEAPPLE-STUFFED CORNISH GAME HENS



Pineapple-Stuffed Cornish Game Hens image

This recipe came from Hawaii and was recently published in the Taste Of Home magazine. It has a pineapple-coconut stuffing. It is golden brown and wonderfully moist with a sweet sauce. Prep & cook times are approximate.

Provided by keen5

Categories     Pineapple

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 13

2 (20 ounce) Cornish hens
1/2 teaspoon salt, divided
1 (8 ounce) can crushed pineapple
3 cups cubed day-old bread, 1/2 inch cubes, crusts removed
1 celery rib, chopped
1/2 cup flaked coconut
2/3 cup butter, melted divided
1/4 teaspoon poultry seasoning
2 tablespoons steak sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup water
1 tablespoon lemon juice

Steps:

  • Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
  • Drain pineapple, reserving juice.
  • In a bowl, combine the pineapple, bread cubes, celery and coconut.
  • Add 6 Tablespoons butter; toss to coat.
  • Loosely stuff hens; tie legs together with kitchen string.
  • Place on a rack in a greased shallow roasting pan.
  • Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
  • Add poultry seasoning and remaining salt to remaining butter.
  • Spoon some of the butter mixture over hens.
  • Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
  • Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
  • Bake reserved stuffing with hens for 30 minutes; baste hens twice.
  • Uncover stuffing; baste hens with remaining butter mixture.
  • Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
  • Remove hens from pan; keep warm.
  • Pour drippings into a saucepan; skim fat.
  • Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Serve sauce with hens and stuffing.

Nutrition Facts : Calories 1583.7, Fat 88.1, SaturatedFat 49.4, Cholesterol 678.7, Sodium 1833.6, Carbohydrate 75.3, Fiber 3.4, Sugar 40.5, Protein 119.6

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