Best 7 Cornish Hen With Bulgur Bacon Stuffing Recipes

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Cornish hens are small, flavorful chickens that make a perfect centerpiece for a special meal. This recipe pairs them with a savory bulgur stuffing made with bacon, onion, celery, and herbs. The hens are roasted until golden brown and juicy, and the stuffing is a delicious complement to the tender meat.

Along with the main recipe, the article also includes instructions for making a variety of side dishes that would pair well with Cornish hens. These include roasted vegetables, mashed potatoes, and a simple green salad. There's also a recipe for a flavorful gravy that can be served over the hens and stuffing.

Whether you're looking for a complete meal plan or just a few new recipes to try, this article has something for everyone. The recipes are easy to follow and the results are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CORNISH HEN WITH BULGUR-BACON STUFFING



Cornish Hen with Bulgur-Bacon Stuffing image

Use this recipe when you need a special occasion dinner for two.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 2

Number Of Ingredients 10

1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur
1/4 cup shredded zucchini
1/4 cup chopped fresh mushrooms
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1 Rock Cornish hen (1 1/2 lb)
1 tablespoon butter or margarine, melted

Steps:

  • In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.
  • Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter.
  • Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
  • Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.

Nutrition Facts : Calories 405, Carbohydrate 15 g, Cholesterol 165 mg, Fat 2, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg

CORNISH GAME HEN WITH BACON AND ONIONS



Cornish Game Hen with Bacon and Onions image

Provided by Alton Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 (1 1/4 to 1 3/4 pounds) Cornish game hen
Kosher salt and freshly ground black pepper
4 pieces thick-sliced bacon, cut into 1/2-inch pieces
20 to 24 pearl onions

Steps:

  • Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat.
  • Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
  • Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.

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 HEN WITH BULGUR



Cornish Hen with Bulgur image

Number Of Ingredients 12

1 Rock Cornish hen, (about 1 1/2 pounds)
1 tablespoon butter or margarine, melted
Bulgar-Bacon Stuffing:
1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur wheat
1/4 cup shredded zucchini
1/4 cup chopped mushrooms
1 tablespoon dried cranberries or cherries, if desired
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme leaves

Steps:

  • 1. Prepare Bulgur-Bacon Stuffing. Heat oven to 350°. 2. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush hen with some of the butter.3. Bake uncovered 1 to 1 1/4 hours, brushing occasionally with remaining butter, until thermometer reads 180° and juices are no longer pink when center of thigh is cut.4. Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.Bulgar-Bacon Stuffing:Cook bacon and onion in 1-quart saucepan over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. Heat water and bouillon granules to boiling in same saucepan. Stir in bulgur remove from heat. Cover and let stand 15 minutes. Sir in bacon mixture, zucchini, mushrooms, cranberries and thyme.table for 2For Thanksgiving, if the two of you are planning to celebrate this favorite holiday together, Cornish hen is perfect in place of a big bird that will have you eating leftovers for weeks. Here are some delicious side dish and dessert suggestions to round out your holiday menu:Buttercup Squash with Apples (see On the Sidelines chapter)Asparagus Parmesan (see On the Sidelines chapter)Orange-Pecan Muffins (see On the Sidelines chapter)Fruit Trifle (see Sweet Endings chapter)1 Serving: Calories 590 (Calories from Fat 360) Fat 40g (Saturated 13g) Cholesterol 255mg Sodium 840mg Carbohydrate 15g (Dietary Fiber 3g) Protein 45g % Daily Value: Vitamin A 10% Vitamin C 4% Calcium 4% Iron 12% Diet Exchanges: 5 1/2 Medium-Fat Meat, 3 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED CORNISH GAME HENS WITH BULGUR STUFFING (FARAKH BADARI)



Roasted Cornish Game Hens with Bulgur Stuffing (Farakh Badari) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 Cornish game hens, about 1 pound each
Salt to taste if desired
Freshly ground pepper to taste
3 cups cooked bulgur (see recipe) at room temperature
3 tablespoons finely chopped parsley
1/4 cup corn, peanut or vegetable oil
1 tablespoon freshly squeezed lime or lemon juice
1/2 teaspoon poultry seasoning or finely chopped sage
1 clove garlic, peeled and crushed

Steps:

  • Preheat the oven to 350 degrees.
  • Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
  • Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
  • Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
  • Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.

Nutrition Facts : @context http, Calories 799, UnsaturatedFat 37 grams, Carbohydrate 27 grams, Fat 53 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1426 milligrams, Sugar 0 grams, TransFat 0 grams

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

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.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g

GOLDEN CORNISH GAME HENS FOR 2 (BACON-HERB BREAD STUFFING)



Golden Cornish Game Hens for 2 (Bacon-Herb Bread Stuffing) image

Make and share this Golden Cornish Game Hens for 2 (Bacon-Herb Bread Stuffing) recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 2h

Yield 2 serving(s)

Number Of Ingredients 15

4 slices bacon
1/2 cup carrot, finely chopped
1/3 cup celery, chopped
1/8 teaspoon dried savory, crushed or 1/2 teaspoon fresh savory
1/2 teaspoon thyme
1 dash pepper
1 1/2 cups dry breadcrumbs
1/4 teaspoon instant chicken bouillon granules or 1/4 teaspoon vegetable bouillon granules
2 tablespoons hot water
2 Cornish hens, washed and patted dry
salt
cooking oil, to brush
2 tablespoons dry red wine
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon orange juice

Steps:

  • Cook bacon until crisp.
  • Remove bacon from pan, crumble; set aside.
  • Drain pan of all but 2 tablespoons of the bacon grease, and saute carrots and celery in the reserved grease until tender (about 5 minutes).
  • Add bacon, savory, thyme, and pepper; mix in bread crumbs.
  • Dissolve bouillon in hot water, and drizzle over the bread mixture.
  • Toss lightly.
  • Season cavities of hens with salt, then lightly stuff with the bread mixture.
  • If birds have neck skin still attached, pull it to each bird's back and secure with a small skewer.
  • Tie legs to tail, and twist wing tips under back on each.
  • Place hens breast side up in a shallow roasting pan.
  • Brush with cooking oil and cover loosely with foil.
  • Roast at 375°F for 30 minutes.
  • Combine wine, butter, and orange juice.
  • Uncover birds and baste with wine mixture.
  • Roast uncovered for another hour (until done), basting twice with wine mixture.

Nutrition Facts : Calories 754.7, Fat 25.4, SaturatedFat 9.1, Cholesterol 243.7, Sodium 1120.1, Carbohydrate 63.4, Fiber 4.9, Sugar 7.6, Protein 61.2

Tips:

  • Choose the Best Cornish Hens: Select plump and well-proportioned hens with moist skin. Avoid any hens with bruises or signs of freezer burn.
  • Properly Rinse and Pat Dry: Before cooking, rinse the hens inside and out with cold water. Pat them dry thoroughly with paper towels to ensure even cooking and crispy skin.
  • Generous Seasoning: Don't be shy with your seasonings. Season the hens liberally inside and out with salt, pepper, and any other desired herbs or spices. This will enhance their flavor tremendously.
  • Stuffing Love: If using a stuffing, make sure it is not too moist or dense. A slightly dry stuffing will cook better and absorb the juices from the hens, resulting in a flavorful and moist filling.
  • Trussing Technique: Trussing the hens helps keep the stuffing in place and ensures even cooking. Use kitchen twine to tie the legs together and tuck the wings behind the body. This will also make the hens easier to handle and carve.
  • Crispy Skin Perfection: To achieve crispy and golden-brown skin, roast the hens uncovered in a preheated oven. Baste them occasionally with melted butter or olive oil to keep them moist and prevent drying out.
  • Resting Time: Once the hens are cooked, let them rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Cornish hens are a versatile and delicious main course that can elevate any special occasion or weeknight dinner. With careful preparation, proper seasoning, stuffing techniques, and precise cooking, you can create a succulent and flavorful dish that will impress your family and friends. Experiment with different stuffing variations, herbs, and spices to find your perfect combination. Whether you prefer a classic roasted hen or a more creative stuffed version, the possibilities are endless. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the goodness of Cornish hens.

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