Stuffed Cornish Game Hens Recipe

Stuffed Cornish Game Hens Recipe
Stuffed Cornish Game Hens Recipe photo by Taste of Home
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Stuffed Cornish Game Hens Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 cup butter or margarine, divided
  • 3 cups crumbled corn bread
  • 3 cups soft bread crumbs
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup chicken broth
  • 1 egg
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 Cornish game hen (about 20 ounces each)
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

Directions

In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in corn bread, 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 13-in. x 9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes.
Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon peel, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes. Yield: 2 servings.
Originally published as Stuffed Cornish Game Hens in Reminisce Extra December 1999, p47

Nutritional Facts

1 each: 1728 calories, 106g fat (44g saturated fat), 601mg cholesterol, 3675mg sodium, 106g carbohydrate (9g sugars, 7g fiber), 82g protein.

  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 cup butter or margarine, divided
  • 3 cups crumbled corn bread
  • 3 cups soft bread crumbs
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup chicken broth
  • 1 egg
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 Cornish game hen (about 20 ounces each)
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes
  1. In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in corn bread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well.
  2. 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 13-in. x 9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes.
  3. Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon peel, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes. Yield: 2 servings.
Originally published as Stuffed Cornish Game Hens in Reminisce Extra December 1999, p47

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