STUFFED CORNISH GAME HENS
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
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.
CORNISH GAME HENS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 9
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.
PAN ROASTED CORNISH HEN WITH BLUE CORN CHORIZO DRESSING WITH CRANBERRY MANGO RELISH
Provided by Bobby Flay
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned. Transfer to a mixing bowl and add the cornbread, thyme, sage, cilantro, egg and stock and mix well. Place in 12 by 15-inch baking pan and bake for 25 minutes.
- In a hot skillet combine cranberries and brown sugar, cook until berries start to pop. Add all other ingredients, except cilantro, and heat, (add a spoon of water if sauce appears dry). Just before serving, toss in the cilantro.
- Preheat the oven to 450 degrees F.
- In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish.
CRANBERRY-STUFFED CORNISH GAME HENS
Dried cranberries add plenty of flavor to these Cornish game hens.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 16
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 HENS WITH CORNBREAD STUFFING
Shake up tradition a little and serve these for Thanksgiving or anytime! Everyone loves to have their own little bird stuffed with moist, delicious cornbread stuffing. This is an easy dinner to make for a party! You can make your own cornbread or use store-bought. Adapted from Barefoot Contessa At Home cookbook.
Provided by Sharon123
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- To make stuffing:.
- Melt butter in a medium saute pan, add the onion, and cook over medium low heat for 8 minutes, until translucent. Remove from heat and add celery, parsley, cornbread, and chicken stock. Mix well, set aside.
- For the hens:.
- Rinse them inside and out, removing any pin feathers, and pat outsides dry. In a roasting pan that's just large enough to hold the hens loosely, toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. If there is any stuffing leftover, bake it in a separate pan until heated through.
- Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper and roast for 50-60 minutes, until skin is browned and the juices run clear when you cut between a leg and thigh.
- Remove from oven, cover with foil and allow to rest for about 15 minutes. Serve a whole hen per person. Enjoy!
Nutrition Facts : Calories 491.8, Fat 27.5, SaturatedFat 14.3, Cholesterol 268.9, Sodium 217.4, Carbohydrate 9.7, Fiber 1.6, Sugar 4.2, Protein 49.6
CORNISH GAME HENS WITH RICE STUFFING
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
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
ROAST CORNISH GAME HENS WITH CORNBREAD STUFFING
I am a huge fan of cornish hens because they are all white meat - my favorite part! This is a great main course for a special occasion or holiday with a small gathering, or just for a special weekend treat. YUMMY!
Provided by lazy gourmet
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove the giblets from the hens, rinse with cold water and pat dry.
- Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
- Place the hens in a large food storage bag and pour the marinade over them.
- Close the bag securely and refrigerate for at least three hours.
- Shake the bag occasionally to coat the hens with the marinade.
- Prepare the stuffing- in saute pan, melt the salted butter.
- Saute the 1 cup chopped onions and celery in the butter until tender.
- In a large bowl, toss the bread cubes with the sauteed onions and celery.
- Mix in the poultry seasoning, sage and remainder of the rosemary.
- Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
- Season with salt and pepper to taste.
- Preheat the oven to 400 degrees.
- Remove the hens from the bag and pat dry with paper towels.
- Season the hens to taste inside and out with salt and pepper.
- Stuff the cavity loosely with the cornbread stuffing.
- Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
- Roast for 15 minutes to brown.
- Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.
CRANBERRY-GLAZED CORNISH HENS
Oregon is noted for its cranberry production and has many bogs throughout the state. In the Northwest, we use cranberries in a great variety of ways-in sauce, as a complement to meats, and in baked goods like cakes and muffins.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.
Nutrition Facts : Fat 63 g fat (17 g saturated fat), Cholesterol 450 mg cholesterol, Sodium 504 mg sodium, Carbohydrate 12 g carbohydrate, Fiber trace fiber, Protein 77 g protein.
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