Tender Stuffed Cornish Hens Food

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TENDER STUFFED CORNISH HENS



Tender Stuffed Cornish Hens image

I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. -Jenny Holliday, Roanoke, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 9

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
4 Cornish game hens (20 to 24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Fat 46 g fat (17 g saturated fat), Cholesterol 257 mg cholesterol, Sodium 1,618 mg sodium, Carbohydrate 41 g carbohydrate, Fiber 3 g fiber, Protein 45 g protein.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!

Provided by breezermom

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
4 Cornish hens, 24 ounces each
1/4 teaspoon salt
1/4 teaspoon pepper

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 HENS



Stuffed Cornish Hens image

With a golden and flavorful stuffing, these tender hens are a special-occasion entree perfect for two. -Wanda Jean Sain, Hickory, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons finely chopped onion
1/3 cup uncooked long grain rice
4 tablespoons butter, divided
3/4 cup water
1/2 cup condensed cream of celery soup, undiluted
1 tablespoon lemon juice
1 teaspoon minced chives
1 teaspoon dried parsley flakes
1 teaspoon chicken bouillon granules
2 Cornish game hens (20 to 24 ounces each)
Salt and pepper to taste
1/2 teaspoon dried tarragon

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.

Nutrition Facts : Calories 1076 calories, Fat 75g fat (29g saturated fat), Cholesterol 415mg cholesterol, Sodium 1097mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 63g protein.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 18

2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock
2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock

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.

CORNISH GAME HENS, STUFFED UNDER THE SKIN



Cornish Game Hens, Stuffed Under the Skin image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 10

1/4 cup washed basil leaves, cut into chiffonade
Small clove garlic, or garlic paste
1/2 cup low-fat ricotta cheese
About 1/4 to 1/3 cup fresh bread crumbs
1 egg yolk
Salt and pepper
1 rock Cornish game hen, about 1 and 1/2 pounds in weight
Olive oil
Salt and freshly ground black pepper
Serving suggestions: bread and 1 or 2 vegetable purees

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.

SLOW COOKED STUFFED CORNISH HENS



Slow Cooked Stuffed Cornish Hens image

Succulent slow cooked stuffed Cornish hens. Serve with mashed potatoes or any choice of sides! I serve mine with mashed potatoes, peas, and a basket of peasant bread.

Provided by Slumber

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 9h51m

Yield 6

Number Of Ingredients 21

½ cup butter
1 cup chopped celery
½ cup chopped white onion
1 teaspoon dried thyme
½ teaspoon seasoned salt
½ teaspoon dried parsley
1 pinch ground black pepper
1 pinch ground nutmeg
1 pinch dried oregano
1 pinch dried marjoram
6 cups cubed plain bread
2 cups chicken broth
2 Cornish game hens, thawed and giblets removed
salt and ground black pepper to taste
¼ cup olive oil
¼ cup white wine
¼ cup chicken broth
1 tablespoon dried sage
1 ½ teaspoons dried savory
1 ½ teaspoons dried rosemary
¼ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
  • Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
  • Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
  • Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
  • Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

Nutrition Facts : Calories 502.5 calories, Carbohydrate 21.1 g, Cholesterol 142.4 mg, Fat 36.4 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 17 g, Sodium 570.5 mg, Sugar 2.6 g

HEATHER'S ROSEMARY CITRUS CORNISH HENS



Heather's Rosemary Citrus Cornish Hens image

This recipe does just as well with a full chicken as it does with Cornish hens. The meat is tender and flavorful, and absolutely the best I've ever had! Don't leave the hens in the brine for too long, or the meat will be too salty.

Provided by Shawnna

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 5h20m

Yield 8

Number Of Ingredients 15

4 ½ cups vegetable broth
4 ½ cups water
1 tablespoon whole allspice berries
1 tablespoon whole black peppercorns
1 cup kosher salt
4 Cornish game hens
1 grapefruit, cut into quarters
1 juicy orange, cut into quarters
1 lemon, cut into quarters
1 lime, cut into quarters
1 sprig fresh rosemary, or to taste, chopped
1 sprig fresh thyme, or to taste, chopped
¼ cup water
¼ cup olive oil
salt and ground black pepper to taste

Steps:

  • Bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat, and set aside to cool. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Remove the game hens from the brine, and pat dry. Discard the brine.
  • Place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 7.1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 11650.3 mg, Sugar 1.7 g

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