Pecan Stuffed Cornish Hens Recipes

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GLAZED CORNISH HENS WITH PECAN-RICE STUFFING



Glazed Cornish Hens with Pecan-Rice Stuffing image

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.-Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 16

8 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups unsweetened apple juice
1 tablespoon honey
1 tablespoon Dijon mustard
PECAN RICE:
2 tablespoons butter
1-1/2 cups uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon curry powder
4 cups reduced-sodium chicken broth
1 cup chopped pecans, toasted
3 green onions, thinly sliced
1/2 cup golden raisins

Steps:

  • Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

Nutrition Facts : Calories 1075 calories, Fat 68g fat (20g saturated fat), Cholesterol 371mg cholesterol, Sodium 905mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 65g protein.

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

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

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

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



Baked Cornish Game Hens image

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

2 Cornish game hens
½ cup melted butter
½ onion, chopped
½ stalk celery, chopped
¼ green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
¼ cup melted butter

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



Stuffed Cornish Game Hens image

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

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled cornbread
3 cups soft bread crumbs
1 jar (2 ounces) diced pimientos, drained
1 cup chicken broth
1 large egg
1/2 teaspoon poultry seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 garlic clove, minced
1 teaspoon grated lemon zest
3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

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.

BRANDY-BUTTERED CORNISH GAME HENS WITH PECAN STUFFING



Brandy-Buttered Cornish Game Hens With Pecan Stuffing image

These cornish hens are stuffed with a cornbread stuffing enhanced with brandy and pecans, and then flavored with a butter-brandy sauce.

Provided by southern chef in lo

Categories     Chicken

Time 5h50m

Yield 6 serving(s)

Number Of Ingredients 9

6 (1 lb) Cornish hens
salt and pepper
1/2 cup melted butter or 1/2 cup margarine
1/4 cup peach brandy or 1/4 cup plum brandy
1 cup unsweetend apple juice
1/4 cup peach brandy or 1/4 cup plum brandy
1/4 cup butter or 1/4 cup margarine
1 (8 ounce) package cornbread stuffing mix
3/4 cup of chopped pecans

Steps:

  • Remove the giblets from the hens, reserve for another use. Rinse hens with cold water and pat dry. Sprinkle cavity of each with salt and pepper. Secure neck skin to back with a toothpick and lift wing tips up and over back so they are tucked under hen. Lightly stuff cavity of hen with the pecan stuffing; close the cavity and secure with toothpicks. Tie leg ends to tail with a string.
  • Brush hens with butter and sprinkle generously with pepper. Combine the remaining butter with the brandy.
  • Place hens breast side up in a large shallow baking pan. Bake at 350°F degree for 1 to 1 1/2 hours, depending on the size of the hens. Baste every 10 minutes with brandy mixture.
  • For Pecan Stuffing: Combine the apple juice, brandy, and butter in a large saucepan. Cook over medium heat stirring occasionally until the butter melts. Add the stuffing mix and pecans stirring lightly--- stuff Cornish hens.

Nutrition Facts : Calories 990.7, Fat 49.6, SaturatedFat 19.6, Cholesterol 474.1, Sodium 958.4, Carbohydrate 35.7, Fiber 6.8, Sugar 6.9, Protein 96.3

PECAN-STUFFED CORNISH HENS



Pecan-Stuffed Cornish Hens image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

8 tablespoons butter at room temperature
1/2 cup whole pecan meats
1 tablespoon Cognac
2 tablespoons Dijon-style mustard
Salt to taste if desired
Freshly ground black pepper to taste
2 Cornish hens, about 1 1/2 pounds each
2 tablespoons corn, peanut or vegetable oil
4 Idaho potatoes, about 1 1/2 pounds, peeled and dropped into cold water
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 450 degrees.
  • Put 6 tablespoons of the butter in a mixing bowl. Put the pecan meats into the container of an electric blender or spice mill and grind until fine. Do not grind too much, or you will make a paste. Add the pecans to the 6 tablespoons of butter. Add the Cognac, mustard, salt and pepper, and blend well with a wooden spoon or rubber spatula.
  • Insert the fingers underneath the skin of the breast and thighs of each hen. Make a fairly deep cavity to hold the stuffing. Spoon an equal portion of the pecan mixture beneath the skin of each hen, distributing the mixture evenly throughout the cavity. It is best if you truss the hens with string.
  • Sprinkle the hens with salt and pepper. Arrange the hens breast-side-up on a baking dish. Brush each with a tablespoon of oil. Place the hens in the oven, and bake 5 minutes.
  • Meanwhile, drain the potatoes, and cut them into very thin slices. There should be about 5 cups. Put the slices in a colander and run them under very hot tap water. Pat dry, and sprinkle with salt and pepper.
  • Scatter the potato slices and the necks of the hens around the birds. Add the remaining 2 tablespoons of butter and continue baking 10 minutes, basting occasionally. Stir the potatoes so that they bake evenly. Turn the hens breast-side-down, and continue baking 20 minutes. Turn the hens breast-side-up and continue baking 10 minutes.
  • Untruss the hens, and cut them in half lengthwise. Serve the potatoes sprinkled with parsley. Broccoli with tomatoes is a good accompaniment.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 32 grams, Carbohydrate 24 grams, Fat 60 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 24 grams, Sodium 1343 milligrams, Sugar 1 gram, TransFat 1 gram

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens 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 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 parsley and serve.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 18

2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock
2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock

Steps:

  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

GRILLED CORNISH HENS WITH PECAN CRUST



Grilled Cornish Hens With Pecan Crust image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 Cornish hens, about 1 pound each, split in half for broiling
Salt and freshly ground pepper to taste
4 tablespoons Dijon mustard
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1/3 cup finely chopped toasted pecans
2 tablespoons finely chopped scallions
1 tablespoon chopped fresh sage or 2 teaspoons dried
2 tablespoons melted butter
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to broil.
  • With a mallet or meat pounder, flatten the hens. Sprinkle them with salt and pepper. Arrange the halves in one layer in a baking dish.
  • Place the mustard, vinegar and Worcestershire sauce in a small mixing bowl, and blend well with a wire whisk. Brush both sides of the hens with the mixture.
  • Brush the hens with oil, and place skin side down in a baking dish. Place under the broiler about 4 inches from the heat source, and cook for about 10 minutes, basting occasionally. Turn, and continue cooking for about 10 minutes or until lightly browned. Baste often.
  • Blend the pecans, scallions and sage. Sprinkle the hens with the mixture and the melted butter.
  • Reduce heat to 400 degrees and continue cooking for about 10 minutes, basting occasionally, until the hens are nicely browned. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 41 grams, Carbohydrate 6 grams, Fat 61 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1206 milligrams, Sugar 1 gram, TransFat 0 grams

ROCK CORNISH GAME HEN WITH CRANBERRY-PECAN STUFFING --



Rock Cornish Game Hen With Cranberry-Pecan Stuffing -- image

This game hen will make you feel like you are celebrating a holiday, but it is a bird to enjoy any time of the year.

Provided by emmalee1942

Categories     Poultry

Time 1h30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 large rock cornish game hen, thawed
1 cup breadcrumbs
1/3 cup pecans, roughly chopped
1/4 cup butter
1/4 cup dried cranberries
salt and pepper
2 tablespoons honey
1 tablespoon butter, melted
1 teaspoon paprika
1 tablespoon frozen orange juice concentrate

Steps:

  • 1. Remove giblets from the defrosted hen. Rinse in cold water and pat dry before stuffing.
  • 2. Brown the bread crumbs in butter, add the nuts, salt and pepper. Stir in the dried cranberries.
  • 3. Fill the game hen cavity, loosely, with the crumb mixture.
  • 4. Combine the honey, orange juice concentrate, butter and paprika, stir well.
  • 5. Place the stuffed hen in a shallow roasting pan. Brush with the honey butter.
  • 6. While roasting the hen, baste several more times to achieve a nice brown coating.
  • 7. Roast 350 degrees, about 1 hour, or until the drumstick feels loose.
  • 8. Let rest 10 minutes before serving.

Nutrition Facts : Calories 2026.1, Fat 136.5, SaturatedFat 53, Cholesterol 489.2, Sodium 1367.1, Carbohydrate 128, Fiber 10.4, Sugar 50.2, Protein 76.5

SLOW COOKED STUFFED CORNISH HENS



Slow Cooked Stuffed Cornish Hens image

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

½ cup butter
1 cup chopped celery
½ cup chopped white onion
1 teaspoon dried thyme
½ teaspoon seasoned salt
½ teaspoon dried parsley
1 pinch ground black pepper
1 pinch ground nutmeg
1 pinch dried oregano
1 pinch dried marjoram
6 cups cubed plain bread
2 cups chicken broth
2 Cornish game hens, thawed and giblets removed
salt and ground black pepper to taste
¼ cup olive oil
¼ cup white wine
¼ cup chicken broth
1 tablespoon dried sage
1 ½ teaspoons dried savory
1 ½ teaspoons dried rosemary
¼ cup butter

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

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From culinaryhill.com


STUFFED CORNISH HENS | ANITACOOKS
2018-11-14 Heat up a pan and add butter. Add the chopped onions, 1/4 tsp salt, saute for 3 minutes. Add the bell peppers. Saute until golden. Heat your oven to 425 degrees Fahrenheit or 218 degrees celsius. When the vegetables are golden, add ground cinnamon, cayenne pepper and 1/2 tsp salt, dates, raisins, parsley, sage and orange zest.
From anitacooks.com


ROASTED STUFFED CORNISH HEN RECIPE | SWEET PEA'S KITCHEN
2020-05-02 Using a paring knife, poke holes in the skin over the breasts and legs. Second Step: Whisk the balsamic vinegar and oil together in a small bowl and preheat the oven to 400 degrees. Third Step: Place 1/2 cup of the hot stuffing into the cavity of the hens. Using 6-inch kitchen twine, tie the legs together.
From sweetpeaskitchen.com


STUFFED CORNISH GAME HENS – TUPPERWARE CA
2021-08-09 Prep the birds. Preheat oven to 400 F/205 C. In the cavity of each Cornish game hen, add cup of prepared stuffing. Place hens, breast side up, in the UltraPro 2-Qt./2 L Square Pan (or UltraPro 2-Qt./2L Casserole Pan). Rub each hen with butter. Add carrots, parsnips and mushrooms to pan. Sprinkle vegetables and hens with salt and pepper.
From tupperware.ca


ROASTED STUFFED CORNISH HENS | CANADIAN LIVING
2012-02-27 Brush hens with butter mixture; sprinkle with salt and pepper. Place remaining stuffing in greased 8-inch (2 L) square baking dish. Place …
From canadianliving.com


BAKED STUFFED CORNISH GAME HENS - JULIAS SIMPLY SOUTHERN
2021-11-03 Instructions. If using a box stuffing, empty contents into a bowl and add enough water or chicken stock to moisten then add the onion and celery and mix together. Preheat oven to 400 degrees. Stuff each bird with the stuffing mixture. Cover the outer skin of each bird with softened butter and seasonings.
From juliassimplysouthern.com


ROASTED CORNISH GAME STUFFED HENS RECIPE | TRAEGER GRILLS
In a medium saucepan over medium heat, melt the butter, and add the wild mushrooms. Cook for 10 minutes until softened and lightly browned. Add the onion and celery, and cook for 5 minutes until translucent.
From traeger.com


RECIPE: STUFFED CORNISH HEN FOR ONE WITH FRUITED RICE OR PECAN …
STUFFED CORNISH HEN 1 Cornish hen (about 1 pound) Salt and pepper Fruited Rice or Pecan Stuffing (recipes follow) 1 tablespoon butter or margarine, melted Sprinkle hen inside and out lightly with salt and pepper. Fill cavity with preferred stuffing.* Tie legs together with twine.
From recipelink.com


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