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
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.
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
PINEAPPLE-STUFFED CORNISH HENS
My mother brought this recipe back with her from Hawaii about 25 years ago. The tender meat, pineapple-coconut stuffing and sweet-sour sauce made it a favorite of my family and friends. I keep copies of the recipe on hand to share. -Vicki Corners, Rock Island, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture., Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter. , Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture., Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture., Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm., Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.
Nutrition Facts : Calories 1343 calories, Fat 82g fat (48g saturated fat), Cholesterol 465mg cholesterol, Sodium 2034mg sodium, Carbohydrate 80g carbohydrate (40g sugars, Fiber 4g fiber), Protein 72g protein.
PINEAPPLE-STUFFED CORNISH GAME HENS
This recipe came from Hawaii and was recently published in the Taste Of Home magazine. It has a pineapple-coconut stuffing. It is golden brown and wonderfully moist with a sweet sauce. Prep & cook times are approximate.
Provided by keen5
Categories Pineapple
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
- Drain pineapple, reserving juice.
- In a bowl, combine the pineapple, bread cubes, celery and coconut.
- Add 6 Tablespoons butter; toss to coat.
- Loosely stuff hens; tie legs together with kitchen string.
- Place on a rack in a greased shallow roasting pan.
- Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
- Add poultry seasoning and remaining salt to remaining butter.
- Spoon some of the butter mixture over hens.
- Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
- Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
- Bake reserved stuffing with hens for 30 minutes; baste hens twice.
- Uncover stuffing; baste hens with remaining butter mixture.
- Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
- Remove hens from pan; keep warm.
- Pour drippings into a saucepan; skim fat.
- Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Serve sauce with hens and stuffing.
Nutrition Facts : Calories 1583.7, Fat 88.1, SaturatedFat 49.4, Cholesterol 678.7, Sodium 1833.6, Carbohydrate 75.3, Fiber 3.4, Sugar 40.5, Protein 119.6
STUFFED CORNISH GAME HENS WITH PINE NUTS AND RAISINS
Steps:
- Preheat the oven to 350 degrees.
- Combine the raisins and brandy in a small bowl. Set aside for about 15 minutes to allow the raisins to plump slightly.
- Trim the crusts from the bread and cut the slices into 1/2-inch cubes. Place the bread cubes on a baking sheet in the preheated oven and bake for about 15 minutes or until golden brown. Remove from the oven and transfer the cubes to a mixing bowl. Set aside. Do not turn off the oven.
- Fill a large mixing bowl with lightly salted cold water and, 1 at a time, thoroughly rinse each hen in the salted water. Place the rinsed hens under cold running water to remove excess salt. Drain well and pat dry. Set aside.
- Drain the liquid from the raisins, separately reserving both the raisins and the liquid.
- Combine the oil with 2 tablespoons of the butter in a medium saute pan over medium heat. Add the celery, onion and 1 tablespoon of the garlic and saute for 3 minutes. Add the reserved soaking liquid from the raisins and cook, stirring frequently, for about 5 minutes or until the liquid has evaporated. Stir in the parsley, pine nuts, and reserved raisins. Scrape the mixture into the reserved toasted bread cubes and add just enough chicken stock or broth to moisten without letting the bread cubes get soggy. Season, to taste, with salt and pepper.
- Using a large spoon, lightly push some stuffing into the cavity of each bird. (Do not pack the stuffing in tightly or it will get very soggy and may not cook properly).
- Combine the remaining butter and garlic and coat each hen with a light layer of the seasoned butter. Sprinkle lightly with paprika and season to taste with salt and pepper. Place the hens in a roasting pan. Cover the pan with aluminum foil and place in the preheated oven. Roast for 20 minutes. Remove the foil and continue to roast for an additional 20 minutes or until the hens are golden brown and an instant-read thermometer inserted into the center of the bird and into the stuffing reads 165 degrees. Remove from the oven and serve.
PINEAPPLE GLAZED GAME HENS
Steps:
- For the glaze, cook pineapple juice over medium heat until it has reduced to 2 tablespoons. Stir in 2 tablespoons olive oil and curry powder and cook for 1 minute more. Take off heat and stir in vinegar. Preheat the broiler. Cut the hens in half, using either a cleaver or poultry shears, cutting around and discarding the backbones. Use the palm of your hand to flatten the halves slightly. Brush hens with 2 tablespoons of olive oil and season with salt and pepper. Place the hen halves, skin side down, on a broiler pan and broil for about 5 inches from the heat source for 10 minutes. Brush the hens with the glaze. Turn skin side up and broil for 5 minutes. Brush liberally with glaze and continue to broil for about 5 minutes longer, until the thigh meat juices run clear when pierced with a knife and the skin is nicely browned.
STUFFED CORNISH GAME HENS
Make and share this Stuffed Cornish Game Hens recipe from Food.com.
Provided by Michele7
Categories Poultry
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain rice.
- Saute onion in butter.
- Mix with rice, almonds, salt and herbs.
- Salt and pepper hens and stuff with rice mixture.
- Put a strip of bacon over each hen.
- Cook, uncovered, for 1 1/2 to 2 hours at 325, basting occasionally with drippings.
Nutrition Facts : Calories 1093, Fat 54.5, SaturatedFat 17.1, Cholesterol 488.7, Sodium 1349, Carbohydrate 35.7, Fiber 4.8, Sugar 2.7, Protein 111
ROAST GAME HENS WITH PINEAPPLE GLAZE
Provided by Janis Gavin
Categories Fruit Poultry Roast Christmas Dinner Pineapple Fall Winter Anniversary Maple Syrup Bon Appétit California Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Arrange game hens, breast side up, in 13x9x2-inch metal baking pan. Brush hens with butter and sprinkle with salt and pepper. Bake uncovered 25 minutes.
- Meanwhile, whisk crushed pineapple, maple syrup, lemon juice, mustard and soy sauce in medium saucepan to combine. Baste hens with some of pineapple mixture. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with more pineapple mixture, about 45 minutes.
- Transfer roasted game hens to serving platter. Tent with aluminum foil to keep warm. Scrape pan juices into remaining pineapple mixture. Bring to boil. Reduce heat to medium and simmer until pineapple sauce is reduced to 2/3 cup, stirring occasionally, about 8 minutes. Sprinkle hens with chopped fresh parsley. Serve hens warm, passing pineapple sauce separately.
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