Stuffed Cornish Game Hen Recipes Roasted Food

STUFFED CORNISH GAME HENS

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.

STUFFED CORNISH HENS

Steps:

• Cook the rice according to package directions.
• In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
• Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
• Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

STUFFED & BAKED CORNISH GAME HENS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
• Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
• Place stuffed birds in a 9x13 inch baking dish, breast side up.
• Drizzle with 1/4 cup melted butter.
• Cover dish and bake in the preheated oven for 1 1/2 hours.
• Remove cover and brown at 500 degrees F (260 degrees C).

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

STUFFED CORNISH HENS

Steps:

• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

ROASTED CORNISH GAME HENS RECIPE COURTESY THE NEELYS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning.
• Rub olive oil all over the hens and season each with the salt mixture.
• Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans.
• Loosely stuff the cavities of each hen with some green bell pepper, celery and onion.
• Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
• Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

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.

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.

ROASTED CORNISH GAME HENS WITH SAUSAGE STUFFING

Steps:

• Preheat oven to 375°F; spray baking pan with nonstick spray.
• Remove and discard giblets.
• Rinse and pat dry inside and out of the hens.
• Lightly sprinkle with salt and pepper; set aside.
• In a medium skillet, cook and stir sausage over a medium heat until no longer pink.
• Add the onion and celery.
• Cook until tender, about five minutes.
• Add stuffing mix, 1/3 cup of water, and 1/2 teaspoons of sage; mix well.
• Spoon warm filling evenly into the inside of the hens.
• Blend the 1/4 teaspoons of poultry seasoning with the butter.
• Rub evenly over the hens.
• Place the hens in a baking pan.
• Roast for 1 hour 30 minutes or until no longer pink and thermometer says 180°F Let stand for five minutes before serving.
• With a knife, split each hen length wise through the center of the breast and through the backbone, cutting just to one side of the backbone.

ROASTED CORNISH HENS WITH DRIED CHERRY STUFFING

Steps:

• Preheat the oven to 400°F
• In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
• Season the Cornish hen halves with salt and pepper.
• Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
• When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.

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.

DEBONED AND STUFFED CORNISH GAME HENS WITH POMEGRANATE SAUCE

Steps:

• Rinse and cook wild rice to package instructions; set aside.
• Spread cubed cornbread in a single layer on a baking sheet.
• Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
• Preheat oven to 375 degrees.
• Melt butter in a large skillet over medium heat.
• Add onion and garlic; cook and stir for 3 minutes.
• Add mushrooms; cook for 3 more minutes stirring occasionally.
• Add rosemary, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
• Stir in broth.
• Add pecans and toasted bread cubes; toss lightly.
• Stuff deboned Cornish Game Hens with stuffing.
• Truss deboned Cornish Game Hens with toothpicks and long skewers.
• Roast Cornish Game Hens in oven for 1 hour or until done.
• Making the sauce -- Whisk the stock and pomegranate juice into the roux to get a smooth mix and add the mushrooms.
• Bring the sauce to a low simmering boil and cook for 10 minutes.
• Strain to remove the mushrooms, add nutmeg, season to taste and serve over the game hens.