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5.0 from 105 votes

Cornish Hens with Stuffing

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.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 10 mins
Servings: 2 servings (1 hen with stuffing each)
Calories: 814 kcal
Course: Main Course
Cuisine: American

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

Instructions

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  1. 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:
  1. 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.
  2. 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:
  1. While the hens are baking, prepare the stuffing. Coat a 9-inch by 9-inch baking dish with butter.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. 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).
  3. Remove hens from oven, tent with foil, and let stand 10 minutes. Serve the hens with stuffing, passing the reserved apple glaze separately.

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.
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  • 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

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

% 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.