Cornish Hens with Stuffing
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 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
Description
This recipe calls for two Cornish hens, each approximately 1¼ to 1½ pounds, prepared by trussing and rubbing with softened butter, salt, and pepper. They bake uncovered at 350°F for about an hour, developing a browned and flavorful skin over tender meat inside. Meanwhile, a stuffing made from dried French bread cubes is prepared by sautéing onion and celery in butter until translucent, then combining with fresh herbs such as parsley, sage, thyme, and marjoram, and mixing with egg and chicken broth to moisten the bread before baking alongside the hens.
The result is a tender poultry dish paired with moist and herbaceous stuffing reminiscent of traditional holiday meals. The use of fresh herbs brightens the stuffing’s flavor, and the bread base provides a hearty texture. This combination serves two generous portions each of hen and stuffing.
For best results, thaw hens safely in cold water or refrigerator, dry the bread thoroughly before cubing and mixing, and consider using fresh herbs for optimal flavor. Leftovers keep well refrigerated for up to four days.
Ingredients
For the hens:
- 2 (1 1/4- to 1 1/2 pound) cornish hens thawed (see note 1)
- 2 tablespoons butter softened
- salt freshly ground
- black pepper freshly ground
For the stuffing:
- 1/4 cup butter (1/2 stick) plus more for buttering dish
- 1/2 large onion peeled and chopped
- 2 celery halved lengthwise and chopped, ribs
- 1 large egg
- 1 cup chicken broth (see note 2)
- salt freshly ground
- black pepper freshly ground
- 1/4 cup parsley minced (see note 3, fresh
- 1/2 teaspoon sage minced, or 1/4 teaspoon dried, fresh
- 1/2 teaspoon thyme minced, or 1/4 teaspoon dried, fresh
- 1/2 teaspoon marjoram minced, or 1/4 teaspoon dried, fresh
- 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
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.
Notes
- Select Cornish hens of similar size (about 1¼ to 1½ pounds each) for even roasting.
- Thaw frozen hens by cold water bath changing water every 30 minutes or refrigerate for 1-2 days.
- Dry French bread cubes thoroughly before using to achieve the proper stuffing texture; drying can be done on the counter or in a low oven.
- Fresh herbs provide better flavor in stuffing, though dried herbs can be substituted if needed.
- Store any leftovers in a covered container in the fridge for up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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