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Stuffed Cornish Hen

Stuffed Cornish Hens Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2 servings
Calories: 780
Ingredients Method Notes

Ingredients
  

  • 2 Cornish hens (1.25 to 1.5 lbs each)
  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 celery stalk, diced
  • 1 tsp dried sage
  • 1/2 tsp poultry seasoning
  • 3 cups day-old bread cubes
  • 1/2 cup chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Method
 

  1. Melt the butter in a skillet over medium heat. Sauté the onion and celery until soft, about 5 minutes. Stir in the sage and poultry seasoning, then remove from heat. Toss the mixture with the bread cubes and pour in the broth, mixing until moistened.
  2. Pat the hens dry and season the cavities with a pinch of salt and pepper. Spoon the stuffing loosely inside each hen. Tie the legs together with kitchen twine if you have it, tuck the wing tips, then season the outside of the hens with the salt and pepper.
  3. Preheat the oven to 400°F (200°C). Place the hens breast side up in a roasting pan and roast for 45 to 50 minutes, or until the skin is deep golden and the thigh and stuffing both reach 165°F.
  4. Remove the hens from the oven and let them rest on a cutting board for 10 minutes. Split each hen in half, plate with the stuffing, and spoon the pan drippings over the top.

Notes

Let the hens rest before carving so the juices redistribute. If you don’t have kitchen twine, tuck the legs under the skin or leave them untied, the stuffing will mostly stay put. The resting time is not included in the cook time, so plan for 10 extra minutes before serving.