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.
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
CURRANT-GLAZED CORNISH HENS
The very first Christmas we were married, I served this to my husband. It's been a family favorite ever since! We have two children, 12 and 10.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter. , Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.
Nutrition Facts :
CORNISH GAME HENS WITH PORT CHERRY SAUCE
Very tasty dish. Not difficult to make but nice enough for a special occasion or dinner party. Serve with mashed potatoes, grits, polenta or rice to soak up the delicious sauce. You could substitute any dried fruit (cranberries, apricots, etc) for the dried cherries. Use a complimentary fruit preserve accordingly.
Provided by CFRP3473
Categories Poultry
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Rinse hens thoroughly and cut in half along the breastbone. Place halves, skin side up, in a shallow baking dish coated with cooking spray. Season with salt, pepper and dried thyme.
- Place in oven and roast for approximately 40 minutes to an hour, until skin is nicely browned. For extra color, brush with melted better during last 15 minutes.
- In a medium saucepan, combine port, chicken broth, cornstarch mixture, raspberry preserves, and dried cherries.
- When hens are done cooking, remove from oven and let them rest on counter. Add pan drippings to the port mixture. Bring to a boil and simmer until desired consistency is reached. Add more preserves if the sauce is too tart. (The sauce can actually be made/reduced ahead of time - just reheat when pan drippings are added). Add more water or chicken broth if the sauce is too thick. Season with salt and pepper if needed.
- Serve with sauce spooned over hens.
Nutrition Facts : Calories 218.1, Fat 4.2, SaturatedFat 1.1, Cholesterol 108.8, Sodium 182.1, Carbohydrate 12.8, Fiber 0.1, Sugar 6.7, Protein 24.6
CORNISH HEN WITH TART CHERRY SAUCE
This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.
Provided by Slim Cooker
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
- Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g
STUFFED CORNISH HENS BURGUNDY
This is a favorite recipe from my mom. I use it when I want to make a good impression! It makes for a simple but elegant dinner, very flavorful.
Provided by Angela
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly season hens with salt and black pepper to taste.
- Mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. Add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. Stir parsley into rice mixture.
- Stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. Place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.
- Roast hens in the preheated oven for 30 minutes.
- Mix currant jelly, Burgundy wine, 2 tablespoons butter, lemon juice, cornstarch, Worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.
- Uncover hens and brush with Burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. Drumsticks with move easily in sockets when done. An instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees F (74 degrees C). Transfer hens to a hot platter and serve with remaining glaze.
Nutrition Facts : Calories 549.2 calories, Carbohydrate 29.9 g, Cholesterol 174.2 mg, Fat 33.3 g, Fiber 1.1 g, Protein 28.7 g, SaturatedFat 11.6 g, Sodium 734.3 mg, Sugar 13.5 g
STUFFED CORNISH HEN
Make and share this Stuffed Cornish Hen recipe from Food.com.
Provided by Chef Youketnuba 2
Categories One Dish Meal
Time 55m
Yield 2 HALFS, 2 serving(s)
Number Of Ingredients 9
Steps:
- Bake the hen in the oven for 30 min at 400 deg or deep fry for 20 min at 320 deg. when done cut in half from breast down, remove rib bones then set aside the bird. prep stuffing mix in a bowl and heat 8 ouces of port wine, 1 cup of chicken stock, and 2 cloves of garlic in sauce pan. once hot pour mitur over stuffing mix. stuff chicken with stuffing mixture in heaping portions and top with parm cheese, rosemary, then butter. place on a tray in the oven at 400 deg for 25 minute mix the gravy pack in a shaker jar with 1/2 cup chicken stock and 1/2 cup water then heat in a sauce pan mixing frequently.add 1 tbls of fresh ground pepper. remove hen from oven and pour gravy over top and enjoy, you wont be disappointed!
STUFFED CORNISH HENS WITH PORT SAUCE
Steps:
- Make stuffing:
- In a fine sieve rinse rice well. In a 1 1/2-quart saucepan bring 2 cups water to a boil with rice and salt and simmer, covered, 45 to 50 minutes, or until rice is tender. Drain rice in sieve.
- While rice is simmering, separately chop fine onion, tomatoes, shallot, and parsley. Remove and discard casings from sausages and in a 12-inch non-stick skillet cook sausages in oil over moderate heat, stirring and breaking up lumps, until no longer pink. Add onion, tomatoes, and shallot and cook, stirring, until onion is softened. Stir in rice and parsley and season with salt and pepper. Cool stuffing completely. (Stuffing may be made 1 day ahead and chilled, covered.)
- Preheat oven to 350° F and butter a 1-quart baking dish.
- Rinse Cornish hens inside and out and pat dry. Season hens inside and out with salt and pepper and fill cavities with some of stuffing. Tie ends of drumsticks of each hen together with kitchen string and transfer remaining stuffing to baking dish.
- In cleaned non-stick skillet heat butter over moderately high heat until foam subsides and brown hens on all sides. Arrange hens on a rack set in a flameproof roasting pan and add 3/4 cup each of Port and broth. Roast hens in upper third of oven, basting every 15 minutes, 50 to 55 minutes total, or until a thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F.
- During last 30 minutes of roasting hens, add 1/4 cup broth to stuffing in dish and bake, covered, in lower third of oven 30 minutes.
- Transfer hens to a cutting board and let stand 15 minutes. Remove rack from pan and add remaining 1/4 cup Port. On top of stove deglaze pan over moderately high heat, scraping up brown bits, and transfer liquid to a 1-quart saucepan. Boil liquid until reduced to a glaze and add remaining cup broth. Bring broth to a simmer.
- In a small bowl stir together arrowroot and 2 tablespoons water and whisk into broth. Reduce heat to low and cook, whisking, until slightly thickened (do not let boil). Season with salt and pepper. Discard string from hens and with a sharp knife halve hens lengthwise.
- Arrange 1 hen half and some baked stuffing from dish on each of 4 plates and drizzle with sauce.
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