HERB-STUFFED ROASTED CORNISH HENS
If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.
ROASTED CORNISH GAME HENS WITH SAUSAGE STUFFING
I found this recipe on a recipe card at Walmart but it didn't have flavor and it had mushrooms. Most people I know hate mushrooms and need flavor so, I cut out the mushrooms and added some flavor..
Provided by ndiaz_88
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F; spray baking pan with nonstick spray.
- Remove and discard giblets.
- Rinse and pat dry inside and out of the hens.
- Lightly sprinkle with salt and pepper; set aside.
- In a medium skillet, cook and stir sausage over a medium heat until no longer pink.
- Add the onion and celery.
- Cook until tender, about five minutes.
- Add stuffing mix, 1/3 cup of water, and 1/2 teaspoons of sage; mix well.
- Spoon warm filling evenly into the inside of the hens.
- Blend the 1/4 teaspoons of poultry seasoning with the butter.
- Rub evenly over the hens.
- Place the hens in a baking pan.
- Roast for 1 hour 30 minutes or until no longer pink and thermometer says 180°F Let stand for five minutes before serving.
- With a knife, split each hen length wise through the center of the breast and through the backbone, cutting just to one side of the backbone.
Nutrition Facts : Calories 129, Fat 10.8, SaturatedFat 4, Cholesterol 38.7, Sodium 239.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 6.5
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
ROASTED CORNISH HENS WITH CHORIZO CORNBREAD STUFFING
Steps:
- For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (underneath the skin, on the skin, inside the cavities). Let them marinate, covered, overnight in the refrigerator.
- Preheat the oven to 375 degrees F.
- For the stuffing: Heat a large skillet over medium heat. Cook Aaron's Chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the cornbread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Divide the stuffing equally and spoon into the cavity of each bird. Arrange the birds with plenty of space between them on a rack on a baking sheet or in a roasting pan. Roast the chickens until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F, about 40 minutes.
- Combine the lime juice, orange juice, olive oil, achiote paste, oregano, cumin and garlic in a blender. Puree until the mixture is the consistency of a smooth vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.
- Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic, and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, pepper, star anise and cloves, and mix well. Add the wine and sugar and mix well.
- Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature. Work the paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip-top bags in the refrigerator for up to a week, or freeze for up to 3 months.
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.
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
ROASTED CORNISH HENS WITH DRIED CHERRY STUFFING
Make and share this Roasted Cornish Hens With Dried Cherry Stuffing recipe from Food.com.
Provided by senseicheryl
Categories Chicken
Time 55m
Yield 4 pieces of Hen, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
- Season the Cornish hen halves with salt and pepper.
- Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
- When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.
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