Cornish Hens with Stuffing
User Reviews
5.0
105 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 10 mins
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Servings
2 servings (1 hen with stuffing each)
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Calories
814 kcal
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Course
Main Course
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Cuisine
American
Cornish Hens with Stuffing
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Roasted Cornish Hens with Stuffing make Thanksgivings extra special. An easy apple mustard glaze takes the place of gravy, and a classic bread stuffing soaks up all the flavors.
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Ingredients
For the hens:
- 2 (1 1/4- to 1 1/2 pound) Cornish hens thawed (see note 1)
- 2 tablespoons butter softened
- Salt and freshly ground black pepper
For the stuffing:
- 1/4 cup butter (1/2 stick) plus more for buttering dish
- 1/2 large onion peeled and chopped
- 2 celery ribs halved lengthwise and chopped
- 1 large egg
- 1 cup chicken broth (see note 2)
- Salt and freshly ground black pepper
- 1/4 cup fresh parsley minced (see note 3)
- 1/2 teaspoon fresh sage minced, or 1/4 teaspoon dried
- 1/2 teaspoon fresh thyme minced, or 1/4 teaspoon dried
- 1/2 teaspoon fresh marjoram minced, or 1/4 teaspoon dried
- 1/2 large loaf French bread cut into 1/2-inch cubes and dried overnight on counter, about 5 cups (see note 4)
For the apple glaze:
- 2 cups apple cider or apple juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
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Instructions
- Adjust oven racks to accommodate both baking dishes at the same time (one for the hens, one for the stuffing). Preheat oven to 350 degrees.
For the hens:
- Truss the hens by tucking the wings against the hens, running a piece of cooking twine from the neck of the bird around the breasts, and tie the drumsticks together.
- Place the hens breast side up in a shallow baking dish. Dry the hens with paper towel, then rub each hen with butter, and sprinkle with salt and freshly ground pepper. Bake uncovered for one hour.
For the stuffing:
- While the hens are baking, prepare the stuffing. Coat a 9-inch by 9-inch baking dish with butter.
- In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, in a large bowl whisk the egg. Stir in broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to the bowl with the eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
- Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
For the apple glaze:
- While the hens and stuffing bake, prepare the apple glaze in a small saucepan. Bring the apple cider to boil and cook until reduced by half (1 cup). Remove the saucepan from heat and stir in honey and Dijon mustard. Set aside 1/2 cup for serving.
- Brush hens with apple glaze and bake until a thermometer reads 170 degrees, about 25 to 35 minutes longer, basting with pan juices occasionally (if hens brown too quickly, cover the pan loosely with foil).
- Remove hens from oven, tent with foil, and let stand 10 minutes. Serve the hens with stuffing, passing the reserved apple glaze separately.
Equipments used:
Notes
- Cornish hens:
- A type of small chicken that is usually 2 pounds or less. For even cooking, buy hens that are similar in size and weight, about 1-1/4 to 1-1/2 pounds (20 to 24 ounces) each.
- challah
- Dry the bread
- Cornish hens: A type of small chicken that is usually 2 pounds or less. For even cooking, buy hens that are similar in size and weight, about 1-1/4 to 1-1/2 pounds (20 to 24 ounces) each. Thaw frozen hens in a bowl of cold water for 1-2 hours (change the water every 30 minutes) or in the refrigerator for 1-2 days. Place them on a tray to catch any juices that leak from the packaging. Never leave frozen poultry out at room temperature or use warm water to thaw.
- Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. Or use turkey broth if you have that.
- Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried. Or, customize with your favorite herbs like rosemary or poultry seasoning.
- French bread: Use any sturdy bread such as Italian, challah, or sourdough bread. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
- Yield: This recipe makes 2 Cornish hens with 4 cups of stuffing (2 very generous servings).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1hen with stuffing
Calories
814kcal
(41%)
Carbohydrates
100g
(33%)
Protein
18g
(36%)
Fat
40g
(62%)
Saturated Fat
9g
(45%)
Cholesterol
94mg
(31%)
Sodium
1512mg
(63%)
Potassium
707mg
(20%)
Fiber
5g
(20%)
Sugar
38g
(76%)
Vitamin A
2462IU
(49%)
Vitamin C
25mg
(28%)
Calcium
128mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings (1 hen with stuffing each)
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Serving | 1hen with stuffing | |
| Calories | 814kcal | 41% |
| Carbohydrates | 100g | 33% |
| Protein | 18g | 36% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 1512mg | 63% |
| Potassium | 707mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 38g | 76% |
| Vitamin A | 2462IU | 49% |
| Vitamin C | 25mg | 28% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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