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
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
CORNISH GAME HENS STUFFED WITH SWEET POTATOES
Make and share this Cornish Game Hens stuffed with sweet potatoes recipe from Food.com.
Provided by TishT
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pat the game hens dry.
- Mix all other ingredients together to form a stuffing.
- Fill each bird and place on an oiled roasting rack Bake at 375F for about 1 hour.
- Split the birds down the middle and serve a half to each guest.
Nutrition Facts : Calories 496.3, Fat 31.6, SaturatedFat 7.6, Cholesterol 238.8, Sodium 153.3, Carbohydrate 18.9, Fiber 3.5, Sugar 4.1, Protein 32.9
CINNAMON DUSTED CORNISH GAME HEN WITH SWEET POTATO RISOTTO
Steps:
- Rub hen breasts with salt, pepper, and cinnamon. Let sit for 10 minutes.
- Preheat oven to 350 degrees F. Dice 3 sweet potatoes. Heat skillet, add sweet potato with butter and ginger. Toss until lightly brown. Place in the oven and roast until slightly al dente. Reserve.
- Combine sugar, water, and cranberry, and Port wine in same pot. Reduce slowly until thick. Puree and put through chinois. Put back on the stove and reduce until syrupy. Reserve.
- Add risotto to pan. Add Riesling. Scrape 1/2 vanilla bean, stirring until incorporated. Add mascarpone. Fold in roasted sweet potato.
- Sear off game hen breasts and finish in oven, keeping tender and juicy. Blanch orange zest in hot water for approximately 2 minutes.
- Put risotto in the bottom of a bowl or plate, with game hen breasts crossed on the top. Garnish with crispy sweet potato, toasted walnuts, chervil, and drizzle with cranberry syrup. Top with orange zest.
CORNISH GAME HENS WITH SWEET-POTATO RISOTTO AND CRANBERRY SAUCE
Categories Cheese Rice Bake High Fiber Cranberry Sweet Potato/Yam Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)
- Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.
- Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.
- *Italian cream cheese, available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Use 2/3 cup mixture for the recipe.
CORNISH HENS WITH POTATOES
This special slow-cooked dinner is delicious. I serve it with green beans and French bread. -Deborah Randall, Abbeville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.
Nutrition Facts :
HAROSET-STUFFED HENS WITH GRAVY AND SWEET POTATOES
Serve the hens with roasted sweet potatoes: Prick four sweet potatoes all over with a fork and rub the skins with extra-virgin olive oil. Place a large ovenproof skillet, preferably cast iron, on the floor of the oven while it is preheating. Roast the potatoes in the skillet, turning them a few times, for 45 to 55 minutes. (This gives the spuds a blistered, crispy skin.) Halve the potatoes lengthwise just before serving them.
Provided by Martha Stewart
Categories Dinner Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Hens: Preheat oven to 400 degrees. Drizzle a heavy-duty rimmed baking sheet or large, shallow roasting pan with oil.
- Rub cavities and skin of hens with oil, then season with salt and pepper. In a large bowl, toss together apples, matzo, walnuts, raisins, cinnamon, and wine. Season with salt and pepper. Divide stuffing evenly among body and neck cavities of hens. Tie legs together with kitchen twine.
- Transfer hens to prepared baking sheet. Roast until a thermometer inserted into thickest part of breasts (without touching bone) registers 165 degrees, 45 to 55 minutes. Transfer hens to a carving board; let rest 15 minutes.
- Gravy: Meanwhile, in a small bowl, whisk together 1/4 cup broth and potato starch. Place baking sheet over 2 burners and stir remaining 1 1/2 cups broth into pan drippings. Bring mixture to a simmer over medium-high, scraping up browned bits from bottom. Slowly whisk in potato-starch mixture and simmer, stirring constantly, until gravy is thickened slightly, about 1 minute. Strain through a sieve.
- Remove twine and cut hens in half lengthwise. Serve, with gravy.
CORNISH GAME HENS STUFFED WITH APRICOTS & PRUNES
Here is a fairly easy, fast, elegant pressure cooker recipe to serve any time of year. Depending upon your appetite and number of accompaniments, two stuffed hens will serve either 2 or 4 people.
Provided by TishT
Categories Yam/Sweet Potato
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in the pressure cooker.
- Brown the hens well on both sides.
- Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
- Truss the hens and set aside.
- In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
- Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
- Place the hens side by side in the sauce.
- (You may need to put one hen on its side) Place the sweet potatoes on top Lock the lid in place and over high heat bring to high pressure.
- Adjust the heat to maintain high pressure and cook for 10 minutes.
- Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.
- Transfer the hens to a platter; remove the trussing.
- Reserve in a warm place.
- Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
- Serve in a sauce boat, or pour over the stuffed hens.
Nutrition Facts : Calories 892.5, Fat 16.9, SaturatedFat 3.6, Cholesterol 221.1, Sodium 851.6, Carbohydrate 131.2, Fiber 18.1, Sugar 51.1, Protein 59.5
CORNISH HENS FARCI BOURGEOISE (GAME HENS STUFFED WITH SAUSAGE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield Eight servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Remove the necks, livers, hearts and gizzards from the hens. Trim off the tough membranes from the gizzards. Put the tender gizzard meat and hearts in the container of a food processor and blend well. Chop the livers finely.
- Melt one tablespoon of the butter in a saucepan and add the chopped onion. Cook, stirring, until wilted and add the sausage meat and gizzard and heart mixture. Cook, stirring with the side of a spoon to break up the lumps. Add the chopped livers and cook until the mixture loses its red color. Remove the saucepan from the heat and add the egg, parsley, salt and pepper to taste. Add the bread crumbs and stir. Let cool.
- Stuff the hens with equal portions of the mixture. Truss, if desired.
- Melt the remaining butter in a baking dish and add the hens, turning them in the butter until coated all over. Sprinkle the hens with salt and pepper to taste. Arrange the birds on their sides. Place the onion in the center and scatter the necks around.
- Place the hens in the oven and bake 10 minutes, basting often. Turn the hens on their other sides and bake 10 minutes, basting. Turn them on their backs and bake 15 minutes longer, basting.
- Add the wine to the roasting pan and stir. Remove the hens and untruss. Serve half a chicken per person with the pan juices spooned over.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 853 milligrams, Sugar 2 grams, TransFat 0 grams
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