Cornish Game Hens With Rosemary And Apple Stuffing Recipes

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt 3 tablespoons butter over medium-high heat. Add onions and apple; cook and stir until tender. Stir in remaining stuffing ingredients. In ungreased 15x10x1-inch pan, spread stuffing.
• Split each game hen in half. Sprinkle lightly with salt and pepper. Place hen halves, skin side up, over stuffing. In 1-quart saucepan, melt jelly with 2 tablespoons butter over low heat; brush over hens.
• Bake uncovered 1 hour to 1 hour 15 minutes or until hens are fork-tender and until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).

Steps:

• 1- Prep hens- make sure you clean them well.
• 2- Combine all of the MARINADE mixture and marinate the hens for 2 hours.
• 3- Combine all of the STUFFING ingredients- melt the butter and pour it over the croutons, add garlic, onion and rosemary add the chopped/diced apples last to the mixture before stuffing the hens.
• 3- Preheat the oven to 425- Arrange marinated hens in a large glass baking pan- prior to stuffing them make sure that you add some salt & pepper also set aside some of the marinade so that you can brush/baste a couple of times while they are cooking.
• 4- Cook for about an hour and a half checking on them every 1/2 hour ( I covered my hens with foil until the last 20 minutes because I wanted the hens to have a nice color)
• For those who like more robust flavor add additional herbs (to taste).

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.

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.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

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.

Steps:

• Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
• Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
• Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
• Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
• Serve with cranberry sauce, if desired.

Steps:

• Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
• Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
• Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
• Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

Steps:

• Mix all ingredients except hens.
• Clean & cut hens in half.
• Pour sauce over hens & bake 1 hour at 350°F.