Stuffed Cornish Game Hens Food

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:

• 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 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.

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.

TENDER STUFFED CORNISH HENS

Steps:

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

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.

ROASTED CORNISH HENS WITH CHORIZO CORNBREAD STUFFING

Steps:

• For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (underneath the skin, on the skin, inside the cavities). Let them marinate, covered, overnight in the refrigerator.
• Preheat the oven to 375 degrees F.
• For the stuffing: Heat a large skillet over medium heat. Cook Aaron's Chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the cornbread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Divide the stuffing equally and spoon into the cavity of each bird. Arrange the birds with plenty of space between them on a rack on a baking sheet or in a roasting pan. Roast the chickens until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F, about 40 minutes.
• Combine the lime juice, orange juice, olive oil, achiote paste, oregano, cumin and garlic in a blender. Puree until the mixture is the consistency of a smooth vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.
• Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic, and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, pepper, star anise and cloves, and mix well. Add the wine and sugar and mix well.
• Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature. Work the paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip-top bags in the refrigerator for up to a week, or freeze for up to 3 months.

STUFFED CORNISH HENS

Steps:

• In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°., Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens. , Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.

RICE-STUFFED CORNISH HENS

Steps:

• In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms., Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens., Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

CORNISH GAME HENS WITH STUFFING

Steps:

• 1. Make stuffing according to pkg. directions. Add in apples and bacon when fluffing with fork. Set aside. Remove anything inside the hens and rinse inside with cold water. Pat dry with paper towels. (Don't rub or you can have bits of paper towel left in there. Not good.) In small saucepan, melt butter on low. Add seasonings and spices. Stir well to mix. Remove from heat. When stuffing has cooled, stuff each bird. You may have a bit left over. Place in small baking dish with lid for extra helpings. ;) Place hens into metal or glass 13x9 baking pan. Tie legs together and tuck wings under. Baste hens with a little butter mixture to coat. Bake in preheated 350 oven for 50 minutes to 1 hour. Baste with butter mixure every 15-20 minutes. When done, baste with any last remaining butter mixture over them. Tent with foil covering to keep warm, and let rest til serving for at least 5-10 minutes.

SAUSAGE-STUFFED CORNISH HENS

Steps:

• Preheat oven to 350°F. Brown sausage with mushrooms in large skillet; drain. Return to skillet. Add stuffing mix, carrots and hot water; stir just until moistened. Set aside.
• Spoon stuffing mixture evenly into hen cavities; close openings with skewers. Place hens, breast sides up, in shallow roasting pan. Brush with oil.
• Bake 1 hour; spoon jelly over hens. Bake an additional 10 min. or until hens are cooked through (180°F).

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.

PINEAPPLE-STUFFED CORNISH GAME HENS

Steps:

• Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
• Drain pineapple, reserving juice.
• In a bowl, combine the pineapple, bread cubes, celery and coconut.
• Add 6 Tablespoons butter; toss to coat.
• Loosely stuff hens; tie legs together with kitchen string.
• Place on a rack in a greased shallow roasting pan.
• Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
• Add poultry seasoning and remaining salt to remaining butter.
• Spoon some of the butter mixture over hens.
• Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
• Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
• Bake reserved stuffing with hens for 30 minutes; baste hens twice.
• Uncover stuffing; baste hens with remaining butter mixture.
• Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
• Remove hens from pan; keep warm.
• Pour drippings into a saucepan; skim fat.
• Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve sauce with hens and stuffing.

CORNISH GAME HENS, STUFFED UNDER THE SKIN

Steps:

• Preheat oven to 450 degrees. In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk.
• With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub olive oil over the skin and season with salt and pepper.
• Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40 minutes longer or until done; let bird rest 10 minute before serving to let stuffing settle and firm up. Serve with bread and 1 or 2 vegetable purees.

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).

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.

CRANBERRY STUFFED GAME HENS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Spread bread cubes in a single layer on a baking sheet.
• Toast bread in the preheated oven until golden, crispy, and completely dry, 20 to 40 minutes. Transfer bread to a large bowl.
• Melt butter in a large skillet over medium heat. Cook and stir shallots and green onions with a pinch of salt in hot butter until shallots are translucent and soft, 3 to 4 minutes. Add dried cranberries to shallots; cook and stir until cranberries are warmed through, 2 o 3 minutes.
• Pour chicken broth into skillet; bring broth mixture to a simmer and pour mixture over dried bread cubes. Stir until liquid is absorbed. Season with chopped thyme, minced rosemary, sage, cayenne pepper, salt, and black pepper. Mix beaten egg into bread mixture, cover the bowl with plastic wrap, and let stuffing sit until liquid is absorbed, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle the bottom of a roasting pan with 2 tablespoons oil and lay thyme sprigs and rosemary sprigs on the bottom of the pan.
• Generously season each hen cavity with salt. Stuff each hen with about 1/2 the bread-cranberry mixture. Tie legs together and set into prepared roasting pan on top of thyme and rosemary sprigs. Brush hens with remaining olive oil and season with salt and black pepper.
• Bake hens in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove hens to a platter, tent loosely with aluminum foil, and let rest for 10 minutes.
• Place roasting pan over medium-high heat. Stir chicken broth, fresh cranberries, and maple syrup into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until sauce reduces and thickens, 1 to 3 minutes. Spoon sauce over stuffed hens.

STUFFED CORNISH GAME HEN WITH GARLIC AND SAGE

Steps:

• Make your bread stuffing with Anjou pear, baby bella mushroom and red onion first, set aside and preheat oven to 450.
• Chop 5-7 leaves of fresh sage and 6 cloves of garlic into pieces small enough to mix evenly in a food processor. you don't have to mince.
• In a food processor, add 4 tbsp. of softened unsalted butter, 2 tbsp. olive oil, juice from half a lemon and the chopped garlic and sage. Process till creamy with small flecks of sage and garlic. Set aside.
• Pat 5 Cornish game hens with paper towel, and place them in a 4 quart baking pan or pyrex. Cut about 1½ feet of baking string and tie their legs close to their body by wrapping each leg first, then securing them together with a bow.
• Fill each cavity with stuffing, but don't over-stuff. Leave most of the stuffing to serve as a side dish.
• Lift the skin of the breast and spoon in some of the garlic-sage butter. Make sure it's nicely distributed under the skin (It helps to use a spoon to separate it first).
• Roll up your sleeves and give the hens a luxurious massage with the garlic-sage butter. Make sure to cover every part of them, including between the legs and breast.
• Sprinkle them with 1 tsp. salt and 1 tsp. pepper, making sure to evenly distribute all over the hens. Bake for 45 minutes or until a meat thermometer shows 165 F (74 C) in the thickest parts, like the thigh and breast. Allow to sit for 15 minutes under tin foil before serving.

HERB-STUFFED ROASTED CORNISH HENS

Steps:

• Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

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.

STUFFED GAME HENS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 450°F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes.
• Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired.
• Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over.

STUFFED CORNISH GAME HENS

Steps:

• Spray a large oblong slow cooker with nonfat cooking spray. Rinse the Cornish hens in cold water. In a large mixing bowl combine the stuffing mix, dried cherries, and 1 cup of the chopped apple. Heat the chicken broth in the microwave for 2 minutes or until hot and pour it over the stuffing mix, stirring until thoroughly mixed. Place the stuffing in each rinsed Cornish hen, dividing the stuffing evenly among the hens. Put the stuffed hens into the prepared slow cooker. Peel and chop the squash and place it in a large mixing bowl. Put the remaining 3 1/2 cups of the chopped apples into the bowl with the squash. Add the brown sugar and stir until well mixed. Take two large pieces of foil, fold the long sides together to form one large piece of foil, and spray with nonfat cooking spray. Transfer the squash and apples to the foil. Fold the foil over the pile of squash and apples and roll the edges to seal the packet. Place the packet of squash and apples into the slow cooker on top of the hens. Cover the slow cooker and cook on high for 4 1/2 to 5 hours. When the hens are completely cooked through, remove the foil. Using tongs, remove the hens from the slow cooker and place in a 9x13-inch glass baking dish or on a platter. Cut each Cornish hen in half using a sharp knife or kitchen scissors. Surround the hens with the squash and apple mixture. Sprinkle the paprika over the Cornish hens fbr a great presentation. Sprinkle seasoned salt over the tops of the Cornish hens and the squash and apple mixture and garnish with the grapes, if desired. Note: For a crispy, golden brown skin, put the hens in a 9 x 13-inch casserole dish and bake them in the oven at 500 degrees for 5 to 10 minutes.