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Cornish Hens with Cranberry Stuffing

 Cornish Hens with Cranberry Stuffing
Serving Cornish hens to our young sons makes them feel like kings! I often have to make extra stuffing to have on hand for leftovers. —Marjorie O'Dell, Bow, Washington
4 ServingsPrep: 30 min. Bake: 1-1/4 hours


  • 2 slices whole wheat bread
  • 2 slices white bread
  • 1 cup chopped fresh or frozen cranberries, thawed
  • 3 tablespoons sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons raisins
  • 3 tablespoons butter, melted, divided
  • 1 to 2 tablespoons orange juice
  • 4 Cornish game hens (20 to 24 ounces each)


  • Cut bread into 1/2-in. cubes; place on a baking sheet. Bake at
  • 300° for 15 minutes or until toasted and dry. In a bowl, combine
  • the cranberries, sugar, orange peel, salt and cinnamon; mix well.
  • Stir in bread cubes and raisins. Add 1 tablespoon butter and enough
  • orange juice until stuffing reaches desired moistness.
  • Loosely stuff hens; rub skin with remaining butter. Place in a
  • shallow roasting pan. Bake, uncovered, at 375° for 1 hour and 15
  • minutes or until juices run clear and a meat thermometer inserted
  • into stuffing reads 165°. Yield: 4 servings.

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Cornish Hens with Cranberry Stuffing (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.