Cornish Hens With Apple Raisin Stuffing Recipes

HONEY-GLAZED APPLE-STUFFED CORNISH HENS

Steps:

• In a microwave-safe bowl, add ½ cup of butter and 2 tablespoons of honey.
• Microwave for 20 seconds, or until the butter is melted.
• Add 2 tablespoons brown sugar and mix with a spoon
• Add in ¼ teaspoon ground clove or cinnamon. Mix.
• Set aside.
• Empty the cavity of the cornish hens and rinse under cool water.
• Dice the apples.
• Stuff the cavity of the cornish hens with apples.
• Use butcher string to tie the legs together.
• Line a baking dish with foil (helps with the clean up process.
• Place the hens breast down and brush with a tablespoon of melted butter.
• Cover the baking dish with foil and bake at 350 for 20 minutes.
• Remove from the oven and brush cornish hens with the glaze.
• Place back in oven, uncovered, for 25 minutes.

STUFFED CORNISH GAME HENS WITH PINE NUTS AND RAISINS

Steps:

• Preheat the oven to 350 degrees.
• Combine the raisins and brandy in a small bowl. Set aside for about 15 minutes to allow the raisins to plump slightly.
• Trim the crusts from the bread and cut the slices into 1/2-inch cubes. Place the bread cubes on a baking sheet in the preheated oven and bake for about 15 minutes or until golden brown. Remove from the oven and transfer the cubes to a mixing bowl. Set aside. Do not turn off the oven.
• Fill a large mixing bowl with lightly salted cold water and, 1 at a time, thoroughly rinse each hen in the salted water. Place the rinsed hens under cold running water to remove excess salt. Drain well and pat dry. Set aside.
• Drain the liquid from the raisins, separately reserving both the raisins and the liquid.
• Combine the oil with 2 tablespoons of the butter in a medium saute pan over medium heat. Add the celery, onion and 1 tablespoon of the garlic and saute for 3 minutes. Add the reserved soaking liquid from the raisins and cook, stirring frequently, for about 5 minutes or until the liquid has evaporated. Stir in the parsley, pine nuts, and reserved raisins. Scrape the mixture into the reserved toasted bread cubes and add just enough chicken stock or broth to moisten without letting the bread cubes get soggy. Season, to taste, with salt and pepper.
• Using a large spoon, lightly push some stuffing into the cavity of each bird. (Do not pack the stuffing in tightly or it will get very soggy and may not cook properly).
• Combine the remaining butter and garlic and coat each hen with a light layer of the seasoned butter. Sprinkle lightly with paprika and season to taste with salt and pepper. Place the hens in a roasting pan. Cover the pan with aluminum foil and place in the preheated oven. Roast for 20 minutes. Remove the foil and continue to roast for an additional 20 minutes or until the hens are golden brown and an instant-read thermometer inserted into the center of the bird and into the stuffing reads 165 degrees. Remove from the oven and serve.

CORNISH GAME HENS WITH CORNBREAD STUFFING

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.

CORNISH GAME HENS WITH WILD RICE STUFFING

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.

CORNISH HENS WITH APPLE-RAISIN STUFFING

Steps:

• 1. Heat oven to 350°F. Melt 3 tablespoons margarine in large skillet over medium-high heat. Add onions and apple cook and stir until tender. Stir in remaining stuffing ingredients.2. Remove and discard neck and giblets from game hens. Split each game hen in half. Rinse game hens with cold water pat dry. Sprinkle with salt and pepper.3. Spread stuffing in ungreased 15x10x1-inch baking pan. Place game hens, skin side up, over stuffing.4. In small saucepan over low heat, melt jelly with 2 tablespoons margarine. Brush over game hens.5. Bake at 350°F. for 1 to 1 1/4 hours or until game hens are fork-tender and juices run clear.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 400 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 100 mg 33% * Sodium: 430 mg 18% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 2 g 8% * Sugars: 15 g * Protein: 34 g * Vitamin A: 8% * Vitamin C: 4% * Calcium: 6% * Iron: 15% * Dietary Exchanges: 1 Starch, 1 Fruit, 4 1/2 Lean Meat, 1/2 Fat or 2 Carbohydrate, 4 1/2 Meat, 1/2 Fat

GLAZED CORNISH HENS WITH PECAN-RICE STUFFING

Steps:

• Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

CORNISH GAME HENS WITH ROSEMARY AND APPLE STUFFING

Steps:

• 1- Prep hens- make sure you clean them well.
• 2- Combine all of the MARINADE mixture and marinate the hens for 2 hours.
• 3- Combine all of the STUFFING ingredients- melt the butter and pour it over the croutons, add garlic, onion and rosemary add the chopped/diced apples last to the mixture before stuffing the hens.
• 3- Preheat the oven to 425- Arrange marinated hens in a large glass baking pan- prior to stuffing them make sure that you add some salt & pepper also set aside some of the marinade so that you can brush/baste a couple of times while they are cooking.
• 4- Cook for about an hour and a half checking on them every 1/2 hour ( I covered my hens with foil until the last 20 minutes because I wanted the hens to have a nice color)
• For those who like more robust flavor add additional herbs (to taste).

CORNISH GAME HENS WITH RICE STUFFING

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.