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Cornish Hens with Apple-Cranberry Rice Stuffing

Savory Cornish Hens with Apple-Cranberry Rice Stuffing Delight

Delicious Cornish Hens with Apple-Cranberry Rice Stuffing, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 4 hens
Course: Lunch
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 4 tablespoons Unsalted Butter can substitute with olive oil for a dairy-free option
  • 1 cup Chopped Onion sweet onions can be used for a milder flavor
  • 1 cup Chopped Celery can be substituted with diced bell peppers
  • 1 cup Chopped Pecans substitute with walnuts or omit for a nut-free version
  • 1 tablespoon Fresh Sage or use half amount of dried sage
  • 1 tablespoon Fresh Thyme or use half amount of dried thyme
  • 3 cups Cooked Rice use long grain and wild rice or a 'Royal Blend'
  • 1 medium Fuji Apple or use Honeycrisp or Gala apples
  • 1 cup Sweetened Dried Cranberries raisins or currants can be used if needed
  • ¼ cup Flat-Leaf Parsley substitute with fresh basil or omit
  • Kosher Salt adjust to taste
  • Black Pepper adjust to taste
For the Glaze
  • 1 cup Apple Cider or apple juice
  • ¼ cup Maple Syrup honey may be used as an alternative
  • 2 tablespoons Dijon Mustard or substitute with yellow mustard
  • ½ teaspoon Ground Cinnamon no direct substitute, nutmeg can alter flavor profile
For the Hens
  • 4 hens Cornish Hens traditionally 1.25 to 1.5 pounds each, small chickens or poussins can be used

Equipment

  • large skillet
  • Small saucepan
  • Roasting rack
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a large skillet, melt the butter over medium heat. Add the onion and celery, sauté until softened, about 5-7 minutes.
  2. Stir in the chopped pecans, sage, thyme, salt, and pepper. Combine with the rice, apple, cranberries, and parsley to create the stuffing.
  3. In a small saucepan, combine apple cider and maple syrup. Bring to a simmer and reduce until thickened, about 5-10 minutes. Whisk in mustard and cinnamon.
  4. Preheat the oven to 425°F. Season the hens inside and out with salt and pepper.
  5. Loosely fill each hen with the stuffing and secure with kitchen twine.
  6. Brush hens with melted butter, place in a roasting rack, and roast for 20 minutes, then lower heat to 375°F and roast for another 40-50 minutes, brushing with glaze.
  7. Check doneness with a thermometer; it should read 180°F in the thigh. Rest for 10 minutes before serving.

Nutrition

Serving: 1henCalories: 680kcalCarbohydrates: 40gProtein: 48gFat: 38gSaturated Fat: 15gCholesterol: 170mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 700IUVitamin C: 3mgCalcium: 30mgIron: 3mg

Notes

Ensure stuffing is loosely packed to promote even cooking. Use a roasting rack for crispy skin. Regularly glaze for a rich finish.

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