Best 8 Roast Cornish Game Hens With Savory Fruit Stuffing Recipes

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Indulge in a culinary journey with our tantalizing Cornish game hens, meticulously roasted to perfection and brimming with an array of flavors. Embark on a sensory adventure as you explore two distinct stuffing recipes that will elevate your dining experience. The savory fruit stuffing tantalizes your taste buds with a harmonious blend of tangy cranberries, sweet apples, and earthy herbs, while the classic bread stuffing offers a comforting medley of aromatic herbs, savory sausage, and tender bread cubes. Both stuffings provide a delightful contrast to the succulent, roasted game hens, ensuring a memorable meal that will leave you craving for more.

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

ROASTED CORNISH GAME HEN



Roasted Cornish Game Hen image

Crispy, golden skin and moist, flavorful meat make these Roasted Cornish Game Hens a total showstopper!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h20m

Number Of Ingredients 9

4 Cornish game hens (,patted dry with paper towels)
8 thin slices of butter
4 sprigs each of fresh rosemary and thyme (or herbs of choice plus some extra leaves of each)
4 large cloves garlic (,peeled)
1 lemon (,scrubbed well and cut into quarters)
Extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth

Steps:

  • Preheat oven to 450 degrees F.
  • Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
  • Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
  • Place the hens in the preheated oven and roast for 25 minutes.
  • While the hens are roasting, combine the chicken broth and wine in a bowl.
  • After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
  • Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

Nutrition Facts : ServingSize 0.5 hen (half), Calories 477 kcal, Carbohydrate 2 g, Protein 38 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 229 mg, Sodium 199 mg

STUFFED CORNISH GAME HENS



Stuffed Cornish Game Hens image

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

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled cornbread
3 cups soft bread crumbs
1 jar (2 ounces) diced pimientos, drained
1 cup chicken broth
1 large egg
1/2 teaspoon poultry seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 garlic clove, minced
1 teaspoon grated lemon zest
3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

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.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g

ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon salt
2 tablespoons lemon-pepper
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

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.

CORNISH HENS



Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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

HERB-STUFFED ROASTED CORNISH HENS



Herb-Stuffed Roasted Cornish Hens image

If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 11

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

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.

Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.

ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

This is an easy weeknight dinner that will feed 4. I just love what rosemary, thyme, and Dijon do to these delectable little birds. It's great served over baked sweet potatoes or fingerlings.

Provided by Penny Stettinius

Categories     Poultry

Time 1h15m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9

2 Cornish hens
4 garlic cloves, peeled and rough chopped
2 tablespoons Dijon mustard
2 tablespoons white wine
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme leaves
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Rinse and dry the hens.
  • In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
  • Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
  • Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
  • Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
  • Remove from the oven and let rest at least 10 minutes.
  • Cut each hen in half, down the breastbone, and serve with some sauce on top.

Nutrition Facts : Calories 166.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 108.8, Sodium 603.5, Carbohydrate 2.1, Fiber 0.6, Sugar 0.2, Protein 24.6

ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING



Roast Cornish Game Hens With Savory Fruit Stuffing image

Don't remember where I got this recipe, but I have tried it many times and it is delicious! This is a recipe for one. Combine this with some Garlic Mashed Potatoes, Romaine with Parmesan Dressing, and a Raspberry Crème Fraiche Puff and you have yourself a complete dinner for one!

Provided by Witch Doctor

Categories     Whole Chicken

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh Cornish hens (or frozen)
1/4 cup water
2 tablespoons margarine or 2 tablespoons butter
1 cup onion-flavored croutons
2 tablespoons dried fruit
1 tablespoon finely chopped green onion
1/2 teaspoon instant chicken bouillon granules
1 tablespoon mayonnaise or 1 tablespoon salad dressing
1/8 teaspoon poultry seasoning
1/2 cup fresh cranberries
2 tablespoons brown sugar
1 tablespoon frozen orange juice concentrate, thawed

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.

Nutrition Facts : Calories 1276, Fat 50.7, SaturatedFat 11.3, Cholesterol 623.8, Sodium 1426.3, Carbohydrate 61.4, Fiber 4.7, Sugar 36.2, Protein 138.6

Tips:

  • Choose the right Cornish game hens: Look for plump, moist hens with no signs of bruising or discoloration.
  • Prepare the hens properly: Rinse the hens inside and out and pat them dry. Season the hens inside and out with salt and pepper.
  • Stuff the hens loosely: Do not overstuff the hens, as this will make them difficult to cook evenly.
  • Roast the hens at a high temperature: This will help to crisp the skin and keep the meat moist.
  • Baste the hens regularly: This will help to prevent them from drying out.
  • Use a meat thermometer to ensure that the hens are cooked through: The internal temperature of the hens should reach 165 degrees Fahrenheit.
  • Let the hens rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Roast Cornish game hens with savory fruit stuffing is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The hens are roasted to perfection, and the stuffing is moist and flavorful. This dish is sure to impress your guests and become a new family favorite.

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