STUFFED CORNISH GAME HENS
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
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, 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 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.
Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.
STUFFED ROCK CORNISH GAME HENS WITH RHUBARB SAUCE
As a lover of rhubarb in pies, this recipe caught my attention as I'd never heard of using rhubarb in a savory dish. I wasn't sure how it would taste, but it turned out delicious. I've also made this recipe with bone-in chicken breasts. When rhubarb isn't in season, I substitute frozen rhubarb, thawed.
Provided by TasteTester
Categories Poultry
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Remove giblets and necks from hens. Rinse and drain well. Tuck neck skin of each hen under wings to secure it.
- In 10-inch skillet over medium heat, in 1/4 cup hot salad oil, cook onion and celery until golden, about 10 minutes. Meanwhile, prepare stuffing mix as label directs; stir into onion mixture. Lightly spoon mixture into hens. Tie legs and tail of each hen together.
- Brush hens generously with oil; sprinkle with salt. Place, breast side up, on rack in open roasting pan. Roast at 375°F for 1 1/4 hours or until a leg can be moved easily up and down.
- Meanwhile, prepare Rhubarb Sauce. In 2-quart saucepan over medium heat, heat rhubarb, water, salt and cinnamon to boiling; cover. Reduce heat to low; cook 5-8 minutes for until rhubarb is tender, stirring frequently. Stir in sugar. Baste hens frequently with sauce during last 30 minutes of roasting. Remove strings. Serve with remaining sauce.
Nutrition Facts : Calories 892.8, Fat 17.4, SaturatedFat 4.4, Cholesterol 413.7, Sodium 1964.7, Carbohydrate 79.5, Fiber 5.4, Sugar 33.4, Protein 99
CORNISH HENS FARCI BOURGEOISE (GAME HENS STUFFED WITH SAUSAGE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield Eight servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Remove the necks, livers, hearts and gizzards from the hens. Trim off the tough membranes from the gizzards. Put the tender gizzard meat and hearts in the container of a food processor and blend well. Chop the livers finely.
- Melt one tablespoon of the butter in a saucepan and add the chopped onion. Cook, stirring, until wilted and add the sausage meat and gizzard and heart mixture. Cook, stirring with the side of a spoon to break up the lumps. Add the chopped livers and cook until the mixture loses its red color. Remove the saucepan from the heat and add the egg, parsley, salt and pepper to taste. Add the bread crumbs and stir. Let cool.
- Stuff the hens with equal portions of the mixture. Truss, if desired.
- Melt the remaining butter in a baking dish and add the hens, turning them in the butter until coated all over. Sprinkle the hens with salt and pepper to taste. Arrange the birds on their sides. Place the onion in the center and scatter the necks around.
- Place the hens in the oven and bake 10 minutes, basting often. Turn the hens on their other sides and bake 10 minutes, basting. Turn them on their backs and bake 15 minutes longer, basting.
- Add the wine to the roasting pan and stir. Remove the hens and untruss. Serve half a chicken per person with the pan juices spooned over.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 853 milligrams, Sugar 2 grams, TransFat 0 grams
CONTEST-WINNING ORANGE-GLAZED CORNISH HENS
This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.
Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.
TENDER STUFFED CORNISH HENS
I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. -Jenny Holliday, Roanoke, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.
Nutrition Facts : Fat 46 g fat (17 g saturated fat), Cholesterol 257 mg cholesterol, Sodium 1,618 mg sodium, Carbohydrate 41 g carbohydrate, Fiber 3 g fiber, Protein 45 g protein.
ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING
Don't remember where I got this recipe, but I have tried it many times and it is delicious! This is a recipe for one. Combine this with some Garlic Mashed Potatoes, Romaine with Parmesan Dressing, and a Raspberry Crème Fraiche Puff and you have yourself a complete dinner for one!
Provided by Witch Doctor
Categories Whole Chicken
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
- Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
- Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
- Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
- Serve with cranberry sauce, if desired.
Nutrition Facts : Calories 1276, Fat 50.7, SaturatedFat 11.3, Cholesterol 623.8, Sodium 1426.3, Carbohydrate 61.4, Fiber 4.7, Sugar 36.2, Protein 138.6
WILD RICE STUFFED CORNISH HENS
My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe. -Becky Brunette, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed., Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen. , Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes., In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.
Nutrition Facts : Fat 118 g fat (34 g saturated fat), Cholesterol 770 mg cholesterol, Sodium 1,595 mg sodium, Carbohydrate 95 g carbohydrate, Fiber 3 g fiber, Protein 139 g protein.
FRENCH - STYLE POT ROASTED ROCK CORNISH GAME HENS
An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.
Provided by - Carla -
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
- Brush the hens with a little melted butter and season well.
- Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
- Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
- Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
- Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
- Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
- Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.
Nutrition Facts : Calories 828.5, Fat 37.7, SaturatedFat 13, Cholesterol 195.7, Sodium 419.1, Carbohydrate 74.7, Fiber 9.3, Sugar 8.9, Protein 40.9
CORNISH HEN WITH TART CHERRY SAUCE
This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.
Provided by Slim Cooker
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
- Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g
More about "stuffed rock cornish game hens with rhubarb sauce recipes"
ROASTED CORNISH HEN - RECIPE | ZESTFUL KITCHEN
From zestfulkitchen.com
Ratings 22Calories 447 per servingCategory Main Dish
- For the hens, dissolve salt in 3 quarts cold water in a large pot or bucket. Add hens, cover and refrigerate 2–3 hours. Remove hens, rinse thoroughly, and pat dry; prick skin all over breast and legs with point of a paring knife.
- Mash together 5 tablespoons butter, 1 tablespoon sage, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; set aside.
- Meanwhile, for the stuffing, bring water to a boil in a medium saucepan. Stir in rice, bring to a boil, then reduce heat to low, cover and simmer until rice is cooked and fluffy, about 40 minutes.
- For the hens, adjust oven rack to middle position and heat oven to 400ºF (204ºC). Place a wire rack inside a large rimmed baking sheet (at least 19-by-13–inch). Reheat stuffing in a sauté pan until steaming.
CORNISH HENS WITH STUFFING - CULINARY HILL
From culinaryhill.com
CORNISH HENS WITH APPLE-CRANBERRY RICE STUFFING
From stripedspatula.com
ROASTED STUFFED CORNISH HENS | CANADIAN LIVING
From canadianliving.com
THE BEST WAYS TO COOK CORNISH GAME HENS FOR DINNER
From thespruceeats.com
HOW TO MAKE ROCK CORNISH GAME HENS - MARY'S NEST
From marysnest.com
Category Main CourseTotal Time 1 hr 20 mins
STUFFED ROCK CORNISH GAME HENS WITH RHUBARB SAUCE
From catherinechristiano.com
Servings 4Total Time 1 hr 45 minsCategory Main Course-Chicken-Poultry
FRUIT-STUFFED ROCK CORNISH HENS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COUSCOUS-STUFFED CORNISH HENS - FOOD & WINE
From foodandwine.com
ROASTED CORNISH HEN RECIPE (W/ THE BEST MARINADE)! | THE …
From themediterraneandish.com
STUFFED ROCK CORNISH HENS WITH RHUBARB SAUCE - UCOOK RECIPE
STUFFED CORNISH HEN (THANKSGIVING FOR TWO) - HOMEMADE …
From chocolatemoosey.com
BAKED STUFFED CORNISH GAME HENS - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
You'll also love