Roasted Cornish Hens With Chorizo Cornbread Stuffing Recipes

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CHORIZO CORNBREAD STUFFING



Chorizo Cornbread Stuffing image

An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Provided by Chungah Rhee

Yield 3 cups

Number Of Ingredients 8

1/2 cup chorizo
2 cloves garlic, minced 1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cups diced jalapeno cornbread, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves
1/2 cup chicken stock
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes. Serve immediately, garnished with cilantro.

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.

CORNISH GAME HENS WITH CORNBREAD STUFFING



Cornish Game Hens with Cornbread Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter, divided
1 small leek, white part with 1 inch of green, finely chopped and rinsed
1 small apple (about 4 ounces), peeled, cored, and diced
1 1/2 teaspoons minced fresh sage, plus sprigs for garnish
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
2 cups cubed day old cornbread
3/4 to 1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper
4 Cornish hens, giblets discarded, patted dry

Steps:

  • In a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
  • Preheat the oven to 400 degrees F. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of herbs and serve.

PAN ROASTED CORNISH HEN WITH BLUE CORN CHORIZO DRESSING WITH CRANBERRY MANGO RELISH



Pan Roasted Cornish Hen with Blue Corn Chorizo Dressing with Cranberry Mango Relish image

Provided by Bobby Flay

Yield 6 servings

Number Of Ingredients 26

1/2 cup unsalted butter
1 pound chorizo, finely diced
6 garlic cloves, finely diced
1/4 cup finely diced celery
1 medium onion, finely diced
1/4 cup diced carrot
1 poblano, finely diced
1 recipe blue cornbread, crumbled
1 teaspoon coarsely chopped thyme leaves
1 teaspoon coarsely chopped sage leaves
1 tablespoon coarsely chopped cilantro
1 egg
1/2 cup chicken stock
Salt and freshly ground black pepper
1 cup fresh cranberries
1/4 cup brown sugar
1 large mango, peeled, seeded and coarsely chopped
3 tablespoons finely diced red onion
1 tablespoon minced jalapeno
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
4 Cornish game hens
Salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned. Transfer to a mixing bowl and add the cornbread, thyme, sage, cilantro, egg and stock and mix well. Place in 12 by 15-inch baking pan and bake for 25 minutes.
  • In a hot skillet combine cranberries and brown sugar, cook until berries start to pop. Add all other ingredients, except cilantro, and heat, (add a spoon of water if sauce appears dry). Just before serving, toss in the cilantro.
  • Preheat the oven to 450 degrees F.
  • In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish.

CORNISH HENS WITH CHORIZO CORNBREAD STUFFING



Cornish Hens With Chorizo Cornbread Stuffing image

Provided by Delish D'Lites

Time 1h30m

Number Of Ingredients 21

1 package Cornish Hens (twin pack) (defrosted)
2 tablespoons chorizo drippings (from cooking the chorizo)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon fresh rosemary (minced)
2 teaspoons kosher salt
1 teaspoon pepper
Chicken broth or melted butter (for basting)
1 pound Mexican chorizo
1 cup diced carrots (1 large carrot)
1 cup diced onion (1 medium onion)
3/4 cup diced celery (1 celery stalk)
2 garlic cloves (minced)
1 teaspoon fresh rosemary (minced)
1/3 cup dried cranberries
5 cups day-old cornbread (cubed)
1 cup chicken stock
1 egg
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Cook the Mexican chorizo in a dry skillet over medium heat, breaking up with a wooden spoon.
  • Once the chorizo is crisp, pull it out of the pan with a slotted spoon and set aside.
  • Remove 2 tablespoons of the chorizo drippings and set that aside as well. You'll be using that to season the Cornish hens.
  • In the same pan, add the carrots, onions and celery, and a pinch of salt and pepper.
  • Saute the veggies for 10 minutes, or until tender.
  • Add the garlic and rosemary, and cook for 2 more minutes.
  • Combine the chorizo, veggies, cornbread, cranberries, chicken broth egg, salt, pepper and 2 tablespoons of chives.
  • Transfer the mixture to an oven proof dish.
  • Cover with foil and refrigerate while you season the Cornish hens.
  • Combine the chorizo drippings, olive oil, smoked paprika, garlic powder, rosemary, salt and pepper to create a flavorful paste.
  • Spread the mixture all over the Cornish hens, both inside and out.
  • Place the Cornish hens on a baking sheet lined with a rack.
  • Tie the legs together with butchers twine so the Cornish hens cook evenly and keep their shape. Also, tuck the wings back so the tips don't burn while they roast.
  • Roast the Cornish hens at 400°F for 20 minutes, then lower to 375°F and roast until the internal temperature reads 165°F on a meat thermometer (this should take another 30-40 minutes, depending on the size of the hens).
  • To get the skin nice and crisp, baste the hens every 20 minutes with chicken stock or olive oil.
  • Pop your chorizo cornbread stuffing into the oven with the Cornish hens during the last 20-25 minutes of cooking, just to crisp up the edges.
  • Serve the roasted Cornish hens on a bed of the chorizo cornbread stuffing, and garnish with the remaining fresh chives.

CORNISH HENS WITH CORNBREAD STUFFING



Cornish Hens With Cornbread Stuffing image

Shake up tradition a little and serve these for Thanksgiving or anytime! Everyone loves to have their own little bird stuffed with moist, delicious cornbread stuffing. This is an easy dinner to make for a party! You can make your own cornbread or use store-bought. Adapted from Barefoot Contessa At Home cookbook.

Provided by Sharon123

Categories     Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 lb unsalted butter (1 stick)
1 cup yellow onion, chopped
1 1/2 cups celery, diced (about 3 stalks)
3 tablespoons flat leaf parsley, chopped
5 cups coarsely crumbled cornbread
1/2 cup chicken stock
6 Cornish hens (1 1/4- 1 1/2 pounds)
2 cups sliced yellow onions (about 2 onions)
kosher salt
fresh ground black pepper
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 400*F.
  • To make stuffing:.
  • Melt butter in a medium saute pan, add the onion, and cook over medium low heat for 8 minutes, until translucent. Remove from heat and add celery, parsley, cornbread, and chicken stock. Mix well, set aside.
  • For the hens:.
  • Rinse them inside and out, removing any pin feathers, and pat outsides dry. In a roasting pan that's just large enough to hold the hens loosely, toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. If there is any stuffing leftover, bake it in a separate pan until heated through.
  • Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper and roast for 50-60 minutes, until skin is browned and the juices run clear when you cut between a leg and thigh.
  • Remove from oven, cover with foil and allow to rest for about 15 minutes. Serve a whole hen per person. Enjoy!

Nutrition Facts : Calories 491.8, Fat 27.5, SaturatedFat 14.3, Cholesterol 268.9, Sodium 217.4, Carbohydrate 9.7, Fiber 1.6, Sugar 4.2, Protein 49.6

ROAST CORNISH GAME HENS WITH CORNBREAD STUFFING



Roast Cornish Game Hens With Cornbread Stuffing image

I am a huge fan of cornish hens because they are all white meat - my favorite part! This is a great main course for a special occasion or holiday with a small gathering, or just for a special weekend treat. YUMMY!

Provided by lazy gourmet

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

4 (1 lb) Cornish hens
1/4 cup vegetable oil
1/2 cup dry white wine
1 medium onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
4 tablespoons unsalted butter, softened
3 tablespoons salted butter
1 cup chopped onion
1 cup chopped celery
2 cups cornbread cubes
2 cups dry white bread cubes
2 teaspoons poultry seasoning
3/4 teaspoon dried sage
2 teaspoons finely chopped fresh parsley
2 large eggs, beaten lightly
1/2-1 cup chicken broth
salt and pepper, to taste

Steps:

  • Remove the giblets from the hens, rinse with cold water and pat dry.
  • Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
  • Place the hens in a large food storage bag and pour the marinade over them.
  • Close the bag securely and refrigerate for at least three hours.
  • Shake the bag occasionally to coat the hens with the marinade.
  • Prepare the stuffing- in saute pan, melt the salted butter.
  • Saute the 1 cup chopped onions and celery in the butter until tender.
  • In a large bowl, toss the bread cubes with the sauteed onions and celery.
  • Mix in the poultry seasoning, sage and remainder of the rosemary.
  • Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
  • Season with salt and pepper to taste.
  • Preheat the oven to 400 degrees.
  • Remove the hens from the bag and pat dry with paper towels.
  • Season the hens to taste inside and out with salt and pepper.
  • Stuff the cavity loosely with the cornbread stuffing.
  • Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
  • Roast for 15 minutes to brown.
  • Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.

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