Cornish Hens with Stuffing

Cornish Hens with Stuffing are a holiday classic that is perfect for an elegant Christmas dinner or any other special occasion.  A delightful way to celebrate the holidays, this recipe checks all of the boxes: easy, inexpensive, flavorful, beautiful presentation, check, check, check… 

Yes, I understand; the last thing you want to do on Christmas is spend all of your time in the kitchen while everyone else is relaxing and enjoying themselves.

It only takes about ten minutes to whip up the stuffing, thanks to purchased cornbread muffins. Then, it only takes about five minutes to prepare your Cornish hens and stuff them. On to the oven to bake for about an hour while you kick back and put your feet up. It couldn’t be easier, and no one needs to be the wiser!

I think these pint-size Cornish hens are underused and undervalued, and I’m just as guilty. I never seem to think of them. They were on sale at the grocery store last week – two for $7.00; that’s just $3.50 per person. I don’t think you will find another main dish of this caliber any less expensive or more dazzling in appearance. And, the best part, they are sure to get rave reviews.

Here’s what you will need:

For the stuffing, you will need purchased cornbread muffins, butter, shallots, celery, dried cranberries, roasted pecans, chicken broth, thyme, rosemary, and poultry seasoning.

You will also need Cornish Hens, olive oil, kosher salt, pepper, fresh thyme, and fresh rosemary for the rest of the recipe. Optionally, you might also want some additional fresh rosemary and fresh cranberries for a festive garnish.

How to make this recipe:

1. Gather your ingredients and preheat the oven to 400 degrees F.
2. To make the stuffing for the Cornish hens, melt the butter in a large skillet over medium heat. Add onions and celery and cook for about five minutes, or until the veggies are translucent and soft.
3. Add the cranberries and pecans and cook for an additional two minutes, or until the cranberries have plumped up.
4. Crumble the corn muffins over the cranberry mixture. Add the thyme, rosemary, and poultry seasoning. Mix well. Add the chicken broth. Mix well and taste. Add a little salt and pepper, if needed. Remove from the heat and set aside.
5. To prepare the birds, pat them dry with a paper towel. Generously season each bird’s cavity with salt and stuff each one with about one-third cup of the cranberry stuffing.
6. Tie the drumsticks together with kitchen string and place in a baking dish that has been sprayed with non-stick cooking spray.
7. Brush olive oil over each of the birds and season all over with additional salt and pepper.
8. Bake for about one hour, or until the hens are golden brown and a meat thermometer register 165 degrees when inserted in the thickest part of the breast away from any bones. Remove from the oven and let the birds rest for at least ten minutes.
9. Remove the kitchen string and place the birds on a platter to serve. 
10. Optionally, garnish with a few fresh sprigs of rosemary and cranberries. Serve immediately.

Frequently asked questions:

What to serve with them?

I like to serve this dish with one or more sides, including my Broccoli Cheese Casserole, Baked Pineapple Casserole, Parmesan Potatoes Au Gratin, Cauliflower Cheese Bake, Baked Mac and Cheese, Candied Sweet Potatoes, or my Green Bean Pie. 

What are they?

Cornish Hens, or Cornish Game Hens as they are sometimes called, are a tiny breed of young chicken and not a game bird. They are a cross between a Cornish and White Plymouth Rock, and they usually weigh less than two pounds. They can usually be found frozen at most grocery stores. 

How to defrost?

If they are frozen, thawing in the fridge overnight is the best and safest way to defrost them. 

What to do with leftovers?

If you have them, leftovers can be stored in an airtight container in the refrigerator for up to four days. They can be frozen for up to nine months. 

Sharon’s tips:

Unlike most baked dishes, this recipe works best if you don’t tent it while the chicken rests.  If you do tent it, the condensation might make the skin soggy. 

Plan to serve one cornish hen per person.  

You can cook the Cornish hens without the stuffing if you prefer, or change it up. Other stuffing ideas include wild rice stuffing, Cornbread and Sausage Dressing, and Sourdough Bread and Apple Stuffing. 

Related recipes:

If you like this company-worthy main dish recipe, you might also like these recipes:

• Beef Tenderloin with Gorgonzola Sauce
• Skillet New York Strip Roast, 
• Bacon and Mushroom Stuffed Pork Tenderloin
• Beef Tenderloin with Onion Blue Cheese Sauce
• Chili Rubbed Ribeye with Maple Bourbon Butter
• Braciole Pork with a Twist
• Pecan Crusted Fish Fillets
• Lemon Butter Chicken with Sage
• Roasted Rack of Lamb with Garlic and Herbs

If you need more menu ideas or recipe suggestions, you can see all of my main dish recipes.

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

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5 from 3 votes

Cornish Hens with Stuffing Recipe

Cornish Hens with Stuffing Recipe is a delicious, elegant, and inexpensive main course for your Christmas dinner or a special dinner party!

Course Main Dish

Cuisine American

Keyword Christmas entree recipes, cornish game hen recipes

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 478kcal

Author Sharon Rigsby

Ingredients

Cranberry Stuffing

• ▢ 4 corn muffins
• ▢ 3 tablespoons unsalted butter
• ▢ ¼ cup shallots finely minced (can substitute sweet onion or scallions)
• ▢ 2 ribs celery finely minced
• ▢ ⅓ cup dried cranberries
• ▢ ½ cup pecans
• ▢ ½ cup chicken broth
• ▢ 1 teaspoon fresh thyme chopped
• ▢ 1 teaspoon fresh rosemary chopped
• ▢ ½ teaspoon poultry seasoning

Cornish Game Hens Ingredients:

• ▢ 4 Cornish Hens
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons kosher salt
• ▢ ½ teaspoons ground black pepper

Instructions

Cranberry Stuffing Directions

• Preheat oven to 400 degrees F.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook for about five minutes, or until the veggies are translucent and soft.
• Add cranberries and pecans and cook for an additional three minutes, or until the cranberries have plumped up.
• Crumble the corn muffins over the cranberry mixture. Add thyme, rosemary, and poultry seasoning. Mix well. Add the chicken broth. Mix well and taste. Add a little salt and pepper, if needed. Remove from the heat and set aside.

Cornish Hens Directions:

• Pat birds dry with a paper towel and season each cavity with salt. Stuff each bird with about one-third cup of the cranberry stuffing. Tie the drumsticks together with kitchen string and place in a baking dish, which has been sprayed with non-stick cooking spray.
• Brush olive oil over each of the birds and season all over with additional salt and pepper.
• Bake for about one hour, or until the hens are golden brown and the meat registers 165 degrees on a meat thermometer. Remove from the oven let the birds rest for at least ten minutes.
• Remove the kitchen string and place the hens on a platter to serve. Optional, garnish with fresh sprigs of rosemary and cranberries. Serve immediately.

Notes

If your birds are frozen, thawing in the fridge overnight is the best and safest way to defrost them. 

Leftovers, if you have them, can be stored in an airtight container in the refrigerator for up to four days. They can be frozen for up to nine months. 

Unlike most baked dishes, this recipe works best if you don't tent it while the chicken rests.  If you do tent it, the condensation might make the skin soggy. 

Plan to serve one cornish hen per person.  

You can cook the Cornish hens without the stuffing if you prefer, or change it up. Other stuffing ideas include wild rice stuffing, Cornbread and Sausage Dressing, and Sourdough Bread and Apple Stuffing. 

 

Nutrition

Calories: 478kcal | Carbohydrates: 30g | Protein: 35g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 115mg | Sodium: 258mg | Potassium: 417mg | Fiber: 1g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 1.7mg | Calcium: 70mg | Iron: 1.6mg

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**This recipe was originally published on December 9, 2017. It was republished on December 22, 2020, with resized photos and expanded directions and tips.