BAKED CORNISH GAME HENS
Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.
Provided by JMRYGH
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g
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.
CORNISH GAME HENS WITH RICE STUFFING
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
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
STUFFED CORNISH HENS
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
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.
CHICKEN LIVER PATE
Steps:
- In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
- In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
- In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
- Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
- Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
CORNISH GAME HENS, STUFFED UNDER THE SKIN
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 10
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 CORNISH GAME HENS
Make and share this Stuffed Cornish Game Hens recipe from Food.com.
Provided by Michele7
Categories Poultry
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain rice.
- Saute onion in butter.
- Mix with rice, almonds, salt and herbs.
- Salt and pepper hens and stuff with rice mixture.
- Put a strip of bacon over each hen.
- Cook, uncovered, for 1 1/2 to 2 hours at 325, basting occasionally with drippings.
Nutrition Facts : Calories 1093, Fat 54.5, SaturatedFat 17.1, Cholesterol 488.7, Sodium 1349, Carbohydrate 35.7, Fiber 4.8, Sugar 2.7, Protein 111
STUFFED CORNISH HENS
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
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 GAME HENS
Number Of Ingredients 12
Steps:
- 1. Thaw game hens. Remove neck, liver, and gizzards use for making stock or in some other way. Wash game hens, pat dry and set aside. In large skillet cook pork sausage in 1/2 tablespoon butter over medium heat, stirring until meat is crumbled and no longer pink transfer drained sausage to large bowl. In skillet cook minced fennel bulb (celery may be substituted), onion, and garlic in 1 tablespoon butter over medium heat until soft add bread crumbs, crushed fennel seed, and sage. Combine with cooked sausage. Season to taste.2. Salt game hens inside and out. Fill cavities loosely with stuffing. With clean string, tie legs together and wings close to body. Arrange, breast side up, on rack in shallow roasting pan brush with melted butter. Bake at 400 degrees F. for 20 minutes, basting twice with pan juices reduce heat to 350 degrees and continue roasting for 25 minutes more or until juices run clear when fleshy part of thigh is pricked with skewer. Baste once or twice more. Transfer hens to cutting board, remove trussing strings, and cut hens in half with kitchen shears arrange, cut side down, on heated platter. Garnish as desired.
Nutrition Facts : Nutritional Facts Serves
CORNISH GAME HEN AND STUFFING RECIPE - (5/5)
Provided by PSchultz
Number Of Ingredients 4
Steps:
- Clean cornish game hen. Prepare stuffing as directed. Salt, pepper and sage inside of hen. Stuff with prepared stuffing. Wrap hen in bacon and coat with melted butter. Cover with foil. Bake in 350 oven for 1 hour, basting with butter every 15 minutes. Remove foil and cook uncovered for last 15 minutes. Put any excess stuffing in pan with hens and bake for last 15 minutes Remove stuffing and let sit for 15 minutes before serving. Serves 4
FESTIVE STUFFED CORNISH GAME HENS
These plump golden birds decorate holiday platters beautifully. Crusty ciabatta bread, moistened by juicy orange sections, makes wonderful stuffing.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, saute onion and celery in butter and 1 tablespoon oil until tender. Add the garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer., In a large bowl, combine the bread, oranges, cranberries, pecans and orange zest. Add onion mixture; toss to coat., Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Rub with remaining oil; sprinkle with remaining salt and pepper. Place breast side up on a rack in a shallow roasting pan., Roast 1 to 1-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 180°, basting hens occasionally with orange juice. Cover loosely with foil if hens brown too quickly. Cover and let stand 10 minutes before serving.
Nutrition Facts :
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