SOUTHERN STYLE CORNISH HENS AND CORN BREAD DRESSING
Provided by CJs Southern Seasonings
Categories Main Course Side Dish
Time 2h30m
Number Of Ingredients 16
Steps:
- Mix Corn bread per instructions, bake as instructed. Sit a side until broth and hens are ready.
- Wash Cornish hens in cold water.
- Place hens in a large pot and add 3 cups of cold water, chicken broth, bay leaves, 2 tablespoons of accent, 1 tablespoon garlic salt, the minced garlic, and 1 teaspoon pepper.
- Bring to a complete boil and then reduce heat to medium. Cook 45 minutes to 1 hour or until done. If needed, add 1/2 cup of water to prevent from sticking. It is important to check broth levels as you will use the broth to add moisture to the dressing mixture.
- While hens are cooking, brown the sausage (if you do not want to use pork sausage, ground turkey sausage can be used). Place in a large bowl until broth is ready.
- Follow instructions on the box for the rice and cook as directed. Add the rice to the sausage in a large bowl.
- In a large bowl add corn bread, sausage and rice then slowly add broth mix from cooked Cornish hens. Add enough broth until the mixture is moist (almost like corn bread mix, but not as juicy).
- After the mix is ready, add the chopped bell pepper, chopped onions and sage. Do a taste test. If needed add more accent and possibly a little garlic salt.
- Spread the mixture in a large oven pan.
- Place the hens on the top and sprinkle with parsley and paprika as garnishments.
- Baked on 350 degrees for 30 to 45 minutes until the bread mixture browns.
ROAST CORNISH GAME HENS WITH CORNBREAD STUFFING
I am a huge fan of cornish hens because they are all white meat - my favorite part! This is a great main course for a special occasion or holiday with a small gathering, or just for a special weekend treat. YUMMY!
Provided by lazy gourmet
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove the giblets from the hens, rinse with cold water and pat dry.
- Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
- Place the hens in a large food storage bag and pour the marinade over them.
- Close the bag securely and refrigerate for at least three hours.
- Shake the bag occasionally to coat the hens with the marinade.
- Prepare the stuffing- in saute pan, melt the salted butter.
- Saute the 1 cup chopped onions and celery in the butter until tender.
- In a large bowl, toss the bread cubes with the sauteed onions and celery.
- Mix in the poultry seasoning, sage and remainder of the rosemary.
- Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
- Season with salt and pepper to taste.
- Preheat the oven to 400 degrees.
- Remove the hens from the bag and pat dry with paper towels.
- Season the hens to taste inside and out with salt and pepper.
- Stuff the cavity loosely with the cornbread stuffing.
- Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
- Roast for 15 minutes to brown.
- Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.
CORNISH HENS WITH CORNBREAD STUFFING
Shake up tradition a little and serve these for Thanksgiving or anytime! Everyone loves to have their own little bird stuffed with moist, delicious cornbread stuffing. This is an easy dinner to make for a party! You can make your own cornbread or use store-bought. Adapted from Barefoot Contessa At Home cookbook.
Provided by Sharon123
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- To make stuffing:.
- Melt butter in a medium saute pan, add the onion, and cook over medium low heat for 8 minutes, until translucent. Remove from heat and add celery, parsley, cornbread, and chicken stock. Mix well, set aside.
- For the hens:.
- Rinse them inside and out, removing any pin feathers, and pat outsides dry. In a roasting pan that's just large enough to hold the hens loosely, toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. If there is any stuffing leftover, bake it in a separate pan until heated through.
- Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper and roast for 50-60 minutes, until skin is browned and the juices run clear when you cut between a leg and thigh.
- Remove from oven, cover with foil and allow to rest for about 15 minutes. Serve a whole hen per person. Enjoy!
Nutrition Facts : Calories 491.8, Fat 27.5, SaturatedFat 14.3, Cholesterol 268.9, Sodium 217.4, Carbohydrate 9.7, Fiber 1.6, Sugar 4.2, Protein 49.6
ROASTED CORNISH HENS WITH CHORIZO CORNBREAD STUFFING
Steps:
- For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (underneath the skin, on the skin, inside the cavities). Let them marinate, covered, overnight in the refrigerator.
- Preheat the oven to 375 degrees F.
- For the stuffing: Heat a large skillet over medium heat. Cook Aaron's Chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the cornbread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Divide the stuffing equally and spoon into the cavity of each bird. Arrange the birds with plenty of space between them on a rack on a baking sheet or in a roasting pan. Roast the chickens until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F, about 40 minutes.
- Combine the lime juice, orange juice, olive oil, achiote paste, oregano, cumin and garlic in a blender. Puree until the mixture is the consistency of a smooth vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.
- Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic, and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, pepper, star anise and cloves, and mix well. Add the wine and sugar and mix well.
- Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature. Work the paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip-top bags in the refrigerator for up to a week, or freeze for up to 3 months.
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.
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.
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
CORNISH HENS WITH CRABMEAT STUFFING RECIPE
Provided by á-6055
Number Of Ingredients 16
Steps:
- Rinse hens lightly and pat dry. Season (inside & out) with salt, pepper, garlic powder and paprika; rub lightly with oil. Divide stuffing among hens. Tie legs together and place on rack in roasting pan. Preheat oven to 350 and roast hens 1- 1 1/2 hours. Stuffing: Melt butter, add garlic, parsley, green onion, and celery; saute vegetables until soft. Add crabmeat. Salt & pepper. Stir gently not to break up crabmeat, simmer. Add breadcrumbs and half & half, a little at a time so mixture is not too dry.
CORNISH HENS WITH CORN BREAD AND HAM STUFFING
Provided by Yvonne R. Schack
Categories Chicken Game Pork Poultry Roast Christmas Kid-Friendly Fall Bon Appétit Lancaster Pennsylvania Small Plates
Yield Serves 2
Number Of Ingredients 12
Steps:
- For Stuffing:
- Heat oil in heavy medium skillet over medium heat. Add onion and celery; sauté until onion is translucent, about 5 minutes. Mix in remaining ingredients; stir until heated through. Remove skillet from heat. Season stuffing with salt and pepper. Cool slightly.
- For Hens:
- Preheat oven to 375°F. Grease 13 x 9x2-inch baking dish. Season hens with salt and pepper. Place skin side down on work surface. Pack 1/4 of stuffing into each cavity. Arrange hens stuffing side down in prepared dish. Brush with mustard. Roast hens until golden brown and juices run clear when thighs are pierced, about 45 minutes. Transfer hens to platter and serve.
SPICED CORNISH HENS WITH CORNBREAD AND SAUSAGE STUFFING
Gina: Pat and I love, absolutely love, Cornish hens. One year we took a family vacation to Florida's Gulf Shore for Thanksgiving. When we got there, we had a beach view as well as the beach to ourselves. It was going to be a special Thanksgiving. Here's what happened: Before we left for our vacation, Pat begged me not to go overboard packing the foodstuffs. He said, "I don't want to smell collard greens up the road." Well, I said, "Too bad," because I knew stores might not be open, and I needed my ingredients for cooking the birds. See, ladies, this is why we are so special, because we know. Well, guess what, when we got to the coast, we couldn't find any stores that were open. So it was lucky for us that a smart momma had packed all her ingredients, and we were able to cook our entire Thanksgiving dinner. Long story short: It was a wonderful meal. We enjoyed our dinner overlooking a beautiful beach, and the meal remains one of our most cherished memories. Lesson here, ladies: Never let a man tell you what to pack! As for the birds, they are surprisingly easy to prepare. After the hens are rubbed with spices, the fragrant cornbread stuffing can be assembled in minutes in one skillet. The real appeal is the flavor and the stylish presentation. This recipe promises to be a holiday staple for years to come, with or without the view!
Yield serves 4
Number Of Ingredients 19
Steps:
- Whisk together the dry ingredients the salt, cumin, chile powder, black pepper, and allspice in a small bowl. Season both sides of the hens with this mix, and set them aside to marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator. Meanwhile, prepare the stuffing.
- Cook the sausage in a large, heavy skillet over medium heat until no pink remains, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towels; drain all but 1 tablespoon of fat from the skillet. Return the skillet to the heat, and add the oil. Add the onion, celery, and jalapeño, and cook, stirring, until the vegetables have softened, about 6 minutes. Stir in the thyme, crumbled cornbread, sausage, chicken stock, parsley, and cilantro, if desired. Remove the skillet from the heat; taste the stuffing for seasoning, and add salt and pepper as desired.
- Preheat the oven to 375°F. Grease two 13 × 9 × 2-inch baking dishes with oil.
- Place the hens skin side down on a work surface. Pack one fourth of the stuffing into each cavity. Arrange the hens stuffing side down in the prepared dish. Brush the tops of the hens with the mustard. Roast the hens until they are golden brown and juices run clear when thighs are pierced, 50 to 55 minutes. Transfer the hens to a platter, and serve.
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
TENDER STUFFED CORNISH HENS
I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. -Jenny Holliday, Roanoke, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.
Nutrition Facts : Fat 46 g fat (17 g saturated fat), Cholesterol 257 mg cholesterol, Sodium 1,618 mg sodium, Carbohydrate 41 g carbohydrate, Fiber 3 g fiber, Protein 45 g protein.
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
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
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