HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
Change up the ordinary turkey or ham main and try making Cornish game hens for your holiday meal, complete with a California fig glaze and homemade, easy cornbread stuffing.
Provided by Tyler Florence
Categories christmas,eggs and dairy,herbs,Main,pork,Roast
Time 1h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 400ºF.
- Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.
- To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens.
- Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160ºF in the thickest part of the thigh. Allow to rest for 10 minutes before serving.
ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING
Steps:
- Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.
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 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.
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
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.
HONEY-GLAZED HENS WITH FRUIT STUFFING FOR TWO
"My husband really likes Cornish hens, so I searched for a recipe I could use during the holidays that dressed them up. We love the fruit stuffing." - Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, melt butter. Add onion and celery; cook and stir until tender. Add the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through., Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Combine butter and honey; brush over hens., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving.
Nutrition Facts :
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
HONEY-GLAZED HENS WITH FRUIT STUFFING
"My husband really likes Cornish hens, so I searched for a recipe I could use during the holidays that dressed them up. My family loves the fruit stuffing. -Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, melt butter. Add onion and celery; cook and stir until tender. Stir in the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through., Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Combine butter and honey; drizzle over hens., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving.
Nutrition Facts :
More about "holiday hens with fig glaze and cornbread stuffing recipes"
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
From holidaycooks.com
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING : …
From cookingchanneltv.com
Category Main-DishTotal Time 2 hrs
CORNBREAD STUFFING WITH FENNEL AND SAUSAGE - COOKING CHANNEL
From cookingchanneltv.com
HOLIDAY CORN BREAD STUFFING RECIPE
From crecipe.com
FIG-AND-BALSAMIC-GLAZED CORNISH HENS RECIPE | MYRECIPES
From myrecipes.com
STUFFED CORNISH HENS | GRITSANDPINECONES.COM
From gritsandpinecones.com
CORNISH HENS WITH APPLE-CRANBERRY RICE STUFFING - STRIPED SPATULA
From stripedspatula.com
CHRISTMAS DINNER IDEAS MAIN COURSE / HOLIDAY HENS WITH FIG GLAZE …
From thehealthyonabudget.jenpros.com
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
From foodnetwork-uk-stage.loma-cms.com
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING : RECIPES : …
From mastercook.com
CORNBREAD AND FIG STUFFED CORNISH GAME HENS - JASON COOKS
From jasoncooks.blogspot.com
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
From foodnetwork.co.uk
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
From fooddiez.com
CORNISH HENS WITH STUFFING - CULINARY HILL
From culinaryhill.com
10 BEST CORNISH GAME HENS WITH BREAD STUFFING RECIPES - YUMMLY
From yummly.com
BEST ULTIMATE CHRISTMAS STUFFING RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING – RECIPES …
From recipenet.org
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING | RECIPE
From pinterest.com
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
From christmasblogmx.blogspot.com
ROASTED CORNISH GAME HENS & WILD RICE-FIG STUFFING
From savorthebest.com
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
From crecipe.com
CORNISH HENS WITH CORNBREAD STUFFING - HINT OF SOUTHERN
From hintofsouthern.com
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING RECIPES
From pinterest.ca
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
From pinterest.com
CORNISH HENS WITH GRAND MARNIER STUFFING - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
BEST HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING RECIPES …
From pinterest.ca
SWEET AND SPICY CORNISH GAME HENS WITH CORNBREAD STUFFING
From theoldhen.com
FIG, PECAN AND SAUSAGE CORNBREAD STUFFING - TODAY.COM
From today.com
10 BEST STUFFED CORNISH HENS WITH STUFFING RECIPES - YUMMLY
From yummly.com
APPLE-STUFFED GLAZED CORNISH HENS - I HEART RECIPES
From iheartrecipes.com
CORNISH GAME HENS WITH CORNBREAD STUFFING – KALORIK.CA
From kalorik.ca
STUFFED HONEY-ORANGE GLAZED CORNISH HENS - OUR POTLUCK FAMILY
From ourpotluckfamily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love