Maybe you're like me, and you only have two to cook for. Or, maybe you just want to try a new twist on the traditional Thanksgiving turkey. Either way, these Stuffed Cornish Game Hens are easy to make, and they create a beautiful presentation for your holiday table. Once stuffed, they only take about an hour to roast in the oven.
I elected to make my stuffing from scratch, which I must say was completely worth the flavor. Keep this recipe gluten-free by using slices of gluten-free bread. I usually cube and bake the bread the day before to save time in the kitchen the next day.
TO STUFF OR NOT TO STUFF?
I grew up in a family where some members liked the stuffing from inside the bird and others preferred their stuffing prepared in a separate casserole dish. To be honest, I always had a little bit of both. I like the flavor of the stuffing in the bird, but I also like some of the crunchy bits from the casserole style stuffing.
Whether you decide to stuff or not is up to you, but do know that your Cornish Game Hens will cook a little bit faster if they're not stuffed, so keep an eye on the temperature. I would also add some onion and citrus wedges inside the cavity just to keep the birds juicier.
PREPARE STUFFED CORNISH GAME HENS:
First, cut eight slices of bread into cubes and place on a baking sheet. Bake in a 250ºF oven for about thirty minutes, turning halfway through. You want the bread to be completely dried out.
While the bread is toasting, finely chop the onion, carrots, and celery.
Heat the butter and ¼ cup chicken broth in a large skillet. Add the onions, carrots, celery, and garlic and sauté until the vegetables are tender. Stir in the sage, thyme, rosemary, salt, and pepper.
Place the dried bread cubes in a large bowl, and pour the butter and vegetable mixture over the top. Add one cup of chicken stock and stir well. Rinse the Cornish Game Hens and remove and discard the giblets (unless you'd like to save them to flavor a gravy), and pat the birds dry. Salt and pepper to taste both the inside and the outside of the hens.
Stuff each of the Cornish Game Hens lightly with stuffing, cross the legs across the cavity, and secure with baker's twine. (You want to fill the birds with stuffing, but don’t pack it in there.) Place the stuffed hens in a large, prepared baking dish, and scoop the remaining stuffing around the birds in the dish. Spray the hens lightly with extra virgin olive oil so that the skin will brown nicely.
Roast in a 375ºF oven for about an hour, or until an instant read thermometer reads 165ºF. Remove the Cornish Game Hens and let rest for about ten minutes before serving.
This recipe was first published on December 17, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
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RECIPE NOTES:
- This recipe serves two to four people depending on the amount of side dishes you prepare. I served two people and had enough leftovers for a second full meal for two.
- Prepare the bread cubes the day before, and store in an airtight container until the next day.
- I love my Misto for preparing baking dishes. I also used it to lightly oil the skin of the Cornish game hens.
- My cast iron collection includes my favorite and most used pans and casserole dishes. I sautéed the veggies in an 11" skillet, and roasted the Cornish game hens in an enamel coated cast iron roasting pan.
- I always have a few Harbor instant read meat thermometers in the drawer for checking temperatures during cooking. They are inexpensive and easy to use.
PIN THIS RECIPE FOR LATER:
SIDES TO SERVE WITH CORNISH GAME HENS:
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Stuffed Cornish Game Hens
Stuffed Cornish Game Hens are easy to make, and they create a beautiful presentation for your holiday table. Once stuffed, they only take about an hour to roast in the oven.
Ingredients
- 2 Cornish Game Hens
- 4 cups gluten-free bread cubes, about 8 slices
- 1 cup yellow onion, finely diced
- ½ cup carrot, finely diced
- ½ cup celery, finely chopped
- 2 teaspoons minced garlic
- 4 tablespoons butter
- 1 ¼ cups chicken stock divided
- ½ teaspoon rubbed sage
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat oven to 250ºF.
- Cube the bread slices and place in a single layer on a dry baking sheet. Bake in the oven for about thirty minutes, turning halfway through. You want the bread to be completely dried out.
- While the bread is toasting, finely chop the onion, carrots, and celery. Heat the butter and ¼ cup chicken broth in a large skillet. Add the onions, carrots, celery, and garlic and sauté until the vegetables are tender. Stir in the sage, thyme, rosemary, salt, and pepper.
- Place the dried bread cubes in a large bowl, and pour the butter and vegetable mixture over the top. Add one cup of chicken stock and stir well.
- Rinse the Cornish Game Hens and remove and discard the giblets (unless you'd like to save them to flavor a gravy), and pat the birds dry. Salt and pepper to taste both the inside and the outside of the hens.
- Stuff each of the Cornish Game Hens lightly with stuffing, cross the legs across the cavity, and secure with baker's twine. (You want to fill the birds with stuffing, but don’t pack it in there.) Place the stuffed hens in a large, prepared baking dish, and scoop the remaining stuffing around the birds in the dish. Spray the hens lightly with extra virgin olive oil so that the skin will brown nicely.
- Roast in a 375ºF oven for about an hour, or until a thermometer reads 165ºF. Remove the Cornish Game Hens and let rest for about ten minutes before serving.
Notes
- This recipe serves two to four people depending on the amount of side dishes you prepare. I served two people and had enough leftovers for a second full meal for two.
- Prepare the bread cubes the day before, and store in an airtight container until the next day.
Recommended Products
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Lodge EC11S43 Enameled Cast Iron Skillet, 11-inch, Red -
Cuisinart CI1136-24CR Chef's Classic Enameled Cast Iron 14-Inch Roasting/Lasagna Pan, Cardinal Red
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Habor 022 Meat Thermometer, FDA Approval 4.7 Inches Long Probe Thermometer Digital Cooking Thermometer with Instant Read Sensor for Kitchen BBQ Grill Smoker Meat Oil Milk Yogurt Temperature
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 620Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 22gCholesterol 201mgSodium 649mgCarbohydrates 32gFiber 4gSugar 10gProtein 34g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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