Stuffed Cornish Hen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



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.

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

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
  • Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 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.

SAUSAGE-STUFFED CORNISH HENS



Sausage-Stuffed Cornish Hens image

Bake an elegant main dish of Sausage-Stuffed Cornish Game Hens. Our recipe for Cornish game hens features apple jelly glaze and sausage stuffing.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield Makes 2 servings.

Number Of Ingredients 8

1/4 lb. pork sausage
1/2 cup sliced mushrooms
1 cup STOVE TOP Everyday Stuffing Mix for Chicken
2 Tbsp. shredded carrots
1/2 cup hot water
2 Cornish game hens (1 lb. each)
1 Tbsp. oil
2 Tbsp. apple jelly

Steps:

  • Preheat oven to 350°F. Brown sausage with mushrooms in large skillet; drain. Return to skillet. Add stuffing mix, carrots and hot water; stir just until moistened. Set aside.
  • Spoon stuffing mixture evenly into hen cavities; close openings with skewers. Place hens, breast sides up, in shallow roasting pan. Brush with oil.
  • Bake 1 hour; spoon jelly over hens. Bake an additional 10 min. or until hens are cooked through (180°F).

Nutrition Facts : Calories 720, Fat 45 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 220 mg, Sodium 780 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 15 g, Protein 43 g

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens 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 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 parsley and serve.

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

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.

STUFFED CORNISH GAME HENS



STUFFED CORNISH GAME HENS image

Categories     Chicken

Yield 6 people

Number Of Ingredients 9

3 Cornish hens (1 1/2 pounds each)
1 (6-ounce) box cornbread stuffing mix
1/3 cup dried cherries, finely chopped
4 1/2 cups Granny Smith apples, cored and chopped (not peeled), divided use
1 cup chicken broth
7 cups acorn squash, peeled, chopped into 1 1/2 to 2-inch pieces (2 large or 3 small squash)
1/2 cup dark brown sugar
Seasoned salt and/or paprika (optional)
1 bunch green seedless grapes for garnish (optional)

Steps:

  • Spray a large oblong slow cooker with nonfat cooking spray. Rinse the Cornish hens in cold water. In a large mixing bowl combine the stuffing mix, dried cherries, and 1 cup of the chopped apple. Heat the chicken broth in the microwave for 2 minutes or until hot and pour it over the stuffing mix, stirring until thoroughly mixed. Place the stuffing in each rinsed Cornish hen, dividing the stuffing evenly among the hens. Put the stuffed hens into the prepared slow cooker. Peel and chop the squash and place it in a large mixing bowl. Put the remaining 3 1/2 cups of the chopped apples into the bowl with the squash. Add the brown sugar and stir until well mixed. Take two large pieces of foil, fold the long sides together to form one large piece of foil, and spray with nonfat cooking spray. Transfer the squash and apples to the foil. Fold the foil over the pile of squash and apples and roll the edges to seal the packet. Place the packet of squash and apples into the slow cooker on top of the hens. Cover the slow cooker and cook on high for 4 1/2 to 5 hours. When the hens are completely cooked through, remove the foil. Using tongs, remove the hens from the slow cooker and place in a 9x13-inch glass baking dish or on a platter. Cut each Cornish hen in half using a sharp knife or kitchen scissors. Surround the hens with the squash and apple mixture. Sprinkle the paprika over the Cornish hens fbr a great presentation. Sprinkle seasoned salt over the tops of the Cornish hens and the squash and apple mixture and garnish with the grapes, if desired. Note: For a crispy, golden brown skin, put the hens in a 9 x 13-inch casserole dish and bake them in the oven at 500 degrees for 5 to 10 minutes.

More about "stuffed cornish hen recipes"

CAJUN CORNISH HENS RECIPE | CDKITCHEN.COM
cajun-cornish-hens-recipe-cdkitchencom image
STUFFED CORNISH GAME HENS WITH ORANGE SAUCE. GAME HENS WITH APRICOT SAUCE . CORNISH GAME HENS. GRILL ROASTED CORNISH …
From cdkitchen.com
5/5 (6)
Total Time 1 hr
Servings 4
Calories 623 per serving


10 BEST CORNISH HENS WITH WILD RICE STUFFING RECIPES | YUMMLY
10-best-cornish-hens-with-wild-rice-stuffing-recipes-yummly image
2021-09-20 Cornish Hens with Apple-Cranberry Rice Stuffing Striped Spatula. cooked rice, apple cider, ground cinnamon, unsalted butter, fresh flat leaf parsley and 16 more.
From yummly.com


10 BEST STUFFED CORNISH HENS WITH STUFFING RECIPES | …
10-best-stuffed-cornish-hens-with-stuffing image
2021-10-13 Duos of Stuffed Cornish Hens, With Fennel and With Pear The Washington Post. guava jelly, lemon, sea salt, unsalted butter, cornish hens, lemon and 16 more.
From yummly.com


CORNISH HEN WITH HOMEMADE CLASSIC STUFFING …
2018-11-15 For the hen: Preheat oven to 400F. Have a small roasting pan or 8x8 pan ready. In a small bowl, mix together thyme, salt, and pepper. Fill the hen with stuffing. If there is stuffing …
From chocolatemoosey.com
Reviews 96
Calories 359 per serving
Category Main Course
  • In a large skillet, melt the butter. Once hot, add the onion, celery, and a big pinch of salt. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
  • In a large bowl, add the bread, onion mixture, and salt. Mix together until the bread is moistened.


BAKED STUFFED CORNISH GAME HENS - JULIAS SIMPLY SOUTHERN
2018-12-13 Instructions. If using a box stuffing, empty contents into a bowl and add enough water or chicken stock to moisten then add the onion and celery and mix together. Preheat …
From juliassimplysouthern.com
4.3/5 (3)
Total Time 1 hr 10 mins
Category Dinner
Calories 257 per serving
  • If using a box stuffing, empty contents into a bowl and add enough water or chicken stock to moisten then add the onion and celery and mix together.


CORNISH HENS WITH APPLE-CRANBERRY RICE STUFFING - STRIPED ...
2018-11-16 Place a roasting rack inside of a foil-lined roasting pan or a rimmed baking sheet. Spray roasting rack with cooking spray. Lightly season the cavities of the hens with salt and …
From stripedspatula.com
5/5 (18)
Total Time 2 hrs
Category Main Course
Calories 1181 per serving
  • Melt butter in a skillet until foaming subsides. Add onions and celery and cook until softened, about 5 minutes. Add pecans, sage, thyme, and 1/4 teaspoon each kosher salt and pepper. Cook for about 3 more minutes, until pecans are fragrant.
  • Combine apple cider and maple syrup in a pot. Bring to a boil, reduce heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to about 1/3 to 1/2 cup, about 15 minutes.
  • Remove hens from the refrigerator about 30 minutes prior to roasting. Remove giblets, rinse hens, and pat dry with a paper towel.


HERB-ROASTED CORNISH GAME HENS WITH WILD RICE STUFFING
2021-09-18 How to make this roasted cornish hen recipe. Prep the hens: brine the hens for 2 hours (optional, but recommended).Rinse the hens, then thoroughly pat dry with paper towels. …
From zestfulkitchen.com
5/5 (1)
Category Main Dish
Cuisine American
Total Time 453646 hrs 12 mins
  • For the hens, dissolve salt in 3 quarts cold water in a large pot or bucket. Add hens, cover and refrigerate 2–3 hours. Remove hens, rinse thoroughly, and pat dry; prick skin all over breast and legs with point of a paring knife.
  • Mash together 5 tablespoons butter, 1 tablespoon sage, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; set aside.
  • Meanwhile, for the stuffing, bring water to a boil in a medium saucepan. Stir in rice, bring to a boil, then reduce heat to low, cover and simmer until rice is cooked and fluffy, about 40 minutes.
  • For the hens, adjust oven rack to middle position and heat oven to 400ºF (204ºC). Place a wire rack inside a large rimmed baking sheet (at least 19-by-13–inch). Reheat stuffing in a sauté pan until steaming.


ROASTED STUFFED CORNISH HEN RECIPE | SWEET PEA'S KITCHEN
2020-08-02 Instructions. In a large bowl or bucket, dissolve salt in 5 quarts cold water. Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry, and prick skin all …
From sweetpeaskitchen.com
Cuisine American
Category Dinner
Servings 6
Estimated Reading Time 8 mins
  • In a large bowl or bucket, dissolve salt in 5 quarts cold water. Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry, and prick skin all over breast and legs with a paring knife.
  • Heat oven to 400 degrees. In a small bowl whisk balsamic vinegar and oil together; set aside. Spoon 1/2 cup hot stuffing into cavity of each hen; tie its legs together with 6-inch piece of kitchen twine. Arrange them breast side down and wings facing out (leaving as much space as possible between each bird) on large (at least 19-by-13–inch) wire rack, set over equally large roasting or jelly-roll pan. Roast until backs are golden brown, about 25 minutes. Remove pan from oven, brush bird backs with vinegar and oil glaze, turn hens breast side up and wings facing out, and brush breast and leg area with additional glaze. Return the pan to the oven, add 1 cup water, roast until meat thermometer inserted into the stuffed cavity registers about 150 degrees, about 15 to 20 minutes longer. Remove pan from oven again, brush birds with re-blended glaze, return pan to oven, add another 1/2 cup water to pan and increase oven temperature to 450 degrees. Roast until birds are spotty brown and cavity
  • While the birds are roasting, pour hen “jus” from roasting pan into a small saucepan, spoon off excess fat, add vermouth or wine, and simmer over medium-high heat until flavors blend, 2 to 3 minutes. Drizzle about 1/4 cup sauce over each hen and serve, passing remaining sauce separately.


STUFFED CORNISH HEN RECIPE - WENT HERE 8 THIS
2019-12-12 This Stuffed Cornish Hen Recipe is the perfect recipe for your holiday dinner! Tender, juicy and stuffed with a cheesy rice stuffing, this is THE recipe to impress your guests! 5 from 8 votes. Print. Course: Main Course. Cuisine: American, Holiday. Prep Time: 10 minutes. Cook Time: 1 hour. brine: 2 hours. Total Time: 3 hours 10 minutes. Servings: 2 people. …
From wenthere8this.com
5/5 (8)
Total Time 3 hrs 10 mins
Category Main Course
Calories 1784 per serving


ROASTED CORNISH GAME STUFFED HENS RECIPE | TRAEGER GRILLS
Traeger's Roasted Cornish Hen recipe is a great way to try out a different kind of poultry. ... Roasted Cornish Game Stuffed Hens; Traeger Kitchen. Roasted Cornish Game Stuffed Hens. Print. Prep Time 15 Minutes. Cook Time 1 Hours. Effort. Pellets Apple. No more fighting over the drumsticks. Everyone gets their own with this easy-to-make Roasted Cornish Hen recipe. …
From traeger.com
4/5 (2)
Category Roast


CORNISH HEN RECIPES | MARTHA STEWART

From marthastewart.com
Estimated Reading Time 2 mins


HOW TO COOK STOVE TOP STUFFING STUFFED CORNISH HENS | OUR ...
2011-06-06 Stuffed Cornish game hens are very much like any stuffed chicken, but much smaller. One game hen serves one person. Stove Top stuffing is a premixed blend of breadcrumbs and seasonings that is mixed with water and some sort of butter and oil and then fried in a microwave or skillet. Stuffing Cornish hens requires very little stuffing, so have a …
From oureverydaylife.com
Author Brynne Chandler


VEGAN STUFFED BUTTERNUT SQUASH (THANKSGIVING FOR TWO) - HITK
9 hours ago Although I have a ton of Thanksgiving for two recipes – Stuffed Cornish Hen, Turkey For Two, even Honey Glazed Ham Steak – I don’t have any main dishes for my vegetarian or vegan friends. Since I’m often asked to post more vegetarian recipes, here’s my Vegan Stuffed Butternut Squash filled with cranberry rice, pecans, and chickpeas.
From chocolatemoosey.com


STUFFED CORNISH HEN RECIPE -- THE FRUGAL CHEF - YOUTUBE
This stuffed Cornish hen recipe is inexpensive and super elegant. Cornish hens are great for small gatherings. We are going to stuff these with quinoa, pine ...
From youtube.com


ROASTED STUFFED CORNISH HENS | CANADIAN LIVING
2012-02-27 In small bowl, stir butter with lemon zest; set aside. Remove neck and any giblets from cavity of each Cornish hen. Fill each cavity with about 1/2 cup of the stuffing. Brush hens with butter mixture; sprinkle with salt and pepper. Place remaining stuffing in greased 8-inch (2 L) square baking dish.
From canadianliving.com


TOM COLICCHIO'S STUFFED CORNISH HEN RECIPE - MARTHA ...
Chef Tom Colicchio shows Martha how to finish making stuffed Cornish game hens with leek stew. Brought to you by Martha Stewart: http://www.marthastewart.com...
From youtube.com


MUSHROOM-STUFFED CORNISH HENS | EMERILS.COM
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Recipe. Mushroom-stuffed Cornish Hens. Yield: 4 servings; Ingredients. 1 tablespoon unsalted butter ; 2 tablespoons minced shallots; 1/2 teaspoon minced garlic; 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped; 1 teaspoon salt; 1/8 …
From emerils.com


CORNISH HEN RECIPES - STUFFED, GRILLED, SLOW COOKED & MORE ...

From tasteofhome.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-1-or-2     #main-dish     #poultry     #american     #canadian     #easy     #diabetic     #fall     #winter     #chicken     #dietary     #one-dish-meal     #seasonal     #comfort-food     #northeastern-united-states     #pennsylvania-dutch     #free-of-something     #meat     #whole-chicken     #taste-mood     #savory     #number-of-servings     #presentation     #served-hot     #3-steps-or-less

Related Search