Cornish Hens With Cranberry Cornbread Stuffing Food

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.

CRANBERRY-STUFFED CORNISH GAME HENS

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.

CORNISH HENS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
• Pack the cavities of the hens with the cornbread stuffing.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
• Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
• Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
• Yield: 2 servings

CORNISH HENS WITH CORNBREAD STUFFING

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!

ROAST CORNISH GAME HENS WITH CORNBREAD STUFFING

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.

ROCK CORNISH GAME HEN WITH CRANBERRY-PECAN STUFFING --

Steps:

• 1. Remove giblets from the defrosted hen. Rinse in cold water and pat dry before stuffing.
• 2. Brown the bread crumbs in butter, add the nuts, salt and pepper. Stir in the dried cranberries.
• 3. Fill the game hen cavity, loosely, with the crumb mixture.
• 4. Combine the honey, orange juice concentrate, butter and paprika, stir well.
• 5. Place the stuffed hen in a shallow roasting pan. Brush with the honey butter.
• 6. While roasting the hen, baste several more times to achieve a nice brown coating.
• 7. Roast 350 degrees, about 1 hour, or until the drumstick feels loose.
• 8. Let rest 10 minutes before serving.

CRANBERRY-GLAZED CORNISH HENS

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.

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE

Steps:

• Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
• Stir in honey and continue to simmer 2 minutes.
• Strain glaze, stir in oil and set aside.
• Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
• Saute for 3 minutes.
• Add sauteed mixture to the French bread cubes.
• Let cool.
• Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
• salt and 1/8 Tsp.
• pepper.
• Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
• Place hens in a roasting pan.
• Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
• Place in a preheated 450 degree oven for 20 minutes.
• Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
• Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
• Remove hens from oven and let rest 5 minutes.
• Cut strings and serve.

ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING

Steps:

• Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
• Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
• Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
• Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
• Serve with cranberry sauce, if desired.

CORNISH GAME HENS WITH CRABMEAT STUFFING

Steps:

• Preheat oven to 350.
• Wash hens inside and out with cold water.
• Pat dry with paper towels.
• Rub oil lightly over hens.
• Season inside and out with salt, pepper, garlic powder and paprika.
• STUFFING.
• Melt butter in large pan.
• Saute garlic, parsley, green onion and celery till soft.
• Add crab meat, salt and pepper.
• Stir gently.
• Don't break up crab too much.
• Turn heat down to simmer.
• Add bread crumbs and half and half a little at a time so mixture is not too dry.
• Remove from heat.
• Divide stuffing between hens and stuff into cavities.
• Tie legs together and place on rack in roasting pan.
• Bake for 1 hour.
• Internal temp should read 180 degrees.