STUFFED CORNISH GAME HEN WITH GARLIC AND SAGE
This tender garlic and sage Cornish game hen is stuffed with delicious, homemade Anjou pear and baby bella mushroom stuffing. The best recipe for an elegantly rustic dinner party with friends!
Provided by Genevieve Morrison
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Make your bread stuffing with Anjou pear, baby bella mushroom and red onion first, set aside and preheat oven to 450.
- Chop 5-7 leaves of fresh sage and 6 cloves of garlic into pieces small enough to mix evenly in a food processor. you don't have to mince.
- In a food processor, add 4 tbsp. of softened unsalted butter, 2 tbsp. olive oil, juice from half a lemon and the chopped garlic and sage. Process till creamy with small flecks of sage and garlic. Set aside.
- Pat 5 Cornish game hens with paper towel, and place them in a 4 quart baking pan or pyrex. Cut about 1½ feet of baking string and tie their legs close to their body by wrapping each leg first, then securing them together with a bow.
- Fill each cavity with stuffing, but don't over-stuff. Leave most of the stuffing to serve as a side dish.
- Lift the skin of the breast and spoon in some of the garlic-sage butter. Make sure it's nicely distributed under the skin (It helps to use a spoon to separate it first).
- Roll up your sleeves and give the hens a luxurious massage with the garlic-sage butter. Make sure to cover every part of them, including between the legs and breast.
- Sprinkle them with 1 tsp. salt and 1 tsp. pepper, making sure to evenly distribute all over the hens. Bake for 45 minutes or until a meat thermometer shows 165 F (74 C) in the thickest parts, like the thigh and breast. Allow to sit for 15 minutes under tin foil before serving.
Nutrition Facts : ServingSize 1 hen and stuffing, Calories 1108 kcal, Carbohydrate 13 g, Protein 80 g, Fat 79 g, SaturatedFat 24 g, Cholesterol 479 mg, Sodium 858 mg, Fiber 1 g, Sugar 1 g
CORNISH GAME HENS WITH SAGE AND GARLIC
Sage is one of my favourite herbs. And who doesn't like garlic!! So this works well for me. Hope it works for you too. This can be prepared ahead of time up to the point of putting it into the oven.
Provided by Tebo3759
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend 3 Tbs of butter with the sage, garlic, lemon zest, salt and pepper.
- Separate breast and leg skin from hens.
- Press the mixture under the skins and spread evenly.
- Melt remaining butter and add paprika Brush this butter over the hens.
- Place hens in single layer in shallow oiled pan.
- Roast at 400 F, uncovered, 40 to 45 minutes.
- Baste twice with pan drippings.
CORNISH GAME HENS WITH SAGE STUFFING
Fix this for a special dinner to impress your guests or for a romantic dinner for the one you love. You may need to decrease the sage if the stuffing mix already has sage in it.
Provided by Redneck Epicurean
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line a roasting pan with foil.
- Melt the butter and stir in 1/2 teaspoons salt and pepper, sage, onion, and celery. Cook until the veggies are soft, about 5 minutes. Add mushrooms and cook 3 minutes.
- Stir in the stuffing and 1/4 cup water. Stir until absorbed and cool for 10 minutes.
- Sprinkle the hens with the remaining salt and pepper. Fill the cavities of the hens with the stuffing and truss.
- Roast until the meat thermometer in the thigh reads 180 degrees, about an hour and 15 minutes.
Nutrition Facts : Calories 375, Fat 16.8, SaturatedFat 7.6, Cholesterol 240.4, Sodium 827.4, Carbohydrate 4.7, Fiber 1.2, Sugar 1.9, Protein 49
CORNISH GAME HENS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
- Preheat the oven to 400 degrees F. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of herbs and serve.
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.
CORNISH GAME HEN WITH STUFFING AND SHERRIED GRAVY
Categories Roast Stuffing/Dressing Sherry Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F. Butter 11x7-inch baking pan. Bring 6 tablespoons broth just to simmer in medium saucepan; remove from heat. Mix in stuffing mix and 1 teaspoon sage. Spoon stuffing in 4 equal mounds in prepared pan. Season hen quarters with 1 teaspoon sage and salt and pepper. Press 1 hen quarter onto each stuffing mound.
- Bake until hen is golden brown and juices run clear when hen is pierced with skewer, about 20 minutes. Transfer hen and stuffing to 2 plates; tent with foil to keep warm. Do not clean baking pan.
- Place liver and remaining 1/4 cup broth in same baking pan. Set pan over medium heat. Boil until slightly thickened, scraping up browned bits, about 2 minutes. Mix in dry Sherry; simmer 1 minute. Spoon gravy over hen pieces and serve immediately.
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
CRANBERRY-STUFFED CORNISH GAME HENS
Dried cranberries add plenty of flavor to these Cornish game hens.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
- Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
- Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
- Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
- Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
- Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.
Nutrition Facts : Calories 487 g, Cholesterol 223 g, Fat 13 g, Fiber 3 g, Protein 53 g, Sodium 759 g
CORNISH GAME HENS WITH CRAB APPLE-SAGE GLAZE
Categories Game Poultry Roast Christmas Quick & Easy White Wine Fall Sage Jam or Jelly Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Starting at neck end of hens, slide fingers between skin and breasts to loosen skin. Place 2 sage leaves under skin of each breast half. Sprinkle hens with salt and pepper. Transfer hens, skin side up, to medium roasting pan. Roast hens 15 minutes. Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes. Stir in chopped sage.
- Brush half of glaze on roasted hens. Roast hens 5 minutes more. Brush with remaining glaze. Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer. Transfer to platter.
- Spoon off fat from juices in pan. Place roasting pan directly atop 2 burners over medium heat. Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes. Season sauce with salt and pepper. Spoon over hens.
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
STUFFED CORNISH GAME HENS WITH LEEK STEW
This seasonal recipe for stuffed Cornish game hens with leek stew is courtesy of chef Tom Colicchio.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Melt 6 tablespoons butter; set aside. Place bacon in a medium skillet over medium heat and cook bacon pieces until crisp. Add onions and cook until translucent. Add apple and cook until soft. Fold in bread, orange zest, sage, cinnamon, and melted butter. Slowly add just enough stock so that mixture sticks together. Remove from heat and let cool slightly; stir in egg.
- Stuff the cavity of each game hen with one quarter of the stuffing mixture. Truss each game hen using kitchen twine.
- Heat remaining tablespoon butter and olive oil over medium heat in a small roasting pan until foaming. Season game hens with salt and pepper and add to pan. Sear game hens on all sides until golden brown. Transfer roasting pan to oven and cook until juices run clear and the hens reach 160 degrees on an instant-read thermometer, 40 to 45 minutes.
- Transfer hens to individual serving plates. Drizzle maple vanilla gastrique over hens and serve with leek stew.
SLOW COOKED STUFFED CORNISH HENS
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
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
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.
SAUSAGE-STUFFED CORNISH HENS
Bake an elegant main dish of Sausage-Stuffed Cornish Game Hens. Our recipe for Cornish game hens features apple jelly glaze and sausage stuffing.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Brown sausage with mushrooms in large skillet; drain. Return to skillet. Add stuffing mix, carrots and hot water; stir just until moistened. Set aside.
- Spoon stuffing mixture evenly into hen cavities; close openings with skewers. Place hens, breast sides up, in shallow roasting pan. Brush with oil.
- Bake 1 hour; spoon jelly over hens. Bake an additional 10 min. or until hens are cooked through (180°F).
Nutrition Facts : Calories 720, Fat 45 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 220 mg, Sodium 780 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 15 g, Protein 43 g
HERB-STUFFED ROASTED CORNISH HENS
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
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.
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