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Roast Cornish Game Hens With Cornbread Stuffing

I remember one Thanksgiving, years ago, when my grandmother decided to switch things up from the usual giant turkey. She presented each of us with our own perfectly roasted Cornish hen, glistening with butter and stuffed with her signature cornbread dressing. The aroma alone was intoxicating – a blend of sage, rosemary, and savory chicken drippings that filled the entire house. It felt so elegant and special, like a miniature feast crafted just for me. That’s the magic of these little birds; they transform any meal into a celebration.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Dietary Type: Not Specified (Contains Gluten and Dairy)

Ingredients

4 (1 lb) Cornish hens
1/4 cup vegetable oil
1/2 cup dry white wine
1 medium onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
4 tablespoons unsalted butter, softened
3 tablespoons salted butter
1 cup chopped onion
1 cup chopped celery
2 cups cornbread cubes
2 cups dry white bread cubes
2 teaspoons poultry seasoning
3/4 teaspoon dried sage
2 teaspoons finely chopped fresh parsley
2 large eggs, beaten lightly
1/2 – 1 cup chicken broth
Salt and pepper, to taste

Equipment Needed

Large food storage bag
Saute pan
Large bowl
Roasting pan
Paper towels

Instructions

Begin by preparing the Cornish hens. Remove the giblets from the hens, rinse them thoroughly with cold water, and pat them completely dry using paper towels. This step is crucial for achieving crispy skin.
Now, let’s create the marinade. In a mixing bowl, combine the vegetable oil, dry white wine, finely chopped medium onion, minced garlic cloves, half of the dried rosemary (reserving the other half for the stuffing), 1/2 teaspoon of salt, coarsely ground black pepper, and softened unsalted butter. Whisk together until well combined.
Place the Cornish hens into a large food storage bag. Pour the marinade over the hens, ensuring they are well coated. Close the bag securely, removing any excess air. Refrigerate for at least three hours, or preferably overnight, shaking the bag occasionally to evenly distribute the marinade. The longer they marinate, the more flavorful they will become.
While the hens are marinating, you can prepare the cornbread stuffing. In a saute pan over medium heat, melt the salted butter. Add the 1 cup of chopped onions and celery to the melted butter and saute until they are tender, about 5-7 minutes. This step helps to soften the vegetables and develop their flavors.
In a large bowl, combine the cornbread cubes and dry white bread cubes. Add the sauteed onions and celery to the bread cubes.
Incorporate the poultry seasoning, dried sage, and the remaining dried rosemary into the bread mixture. Toss everything together to ensure even distribution of the spices.
Pour the lightly beaten eggs over the bread mixture. Gradually add the chicken broth, starting with 1/2 cup, and increasing to 1 cup if needed. The goal is to moisten the ingredients enough to barely bind them together without making the stuffing soggy.
Season the stuffing with salt and pepper to taste. Be mindful of the salt content, as the cornbread and butter may already contain salt.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This high initial temperature helps to brown the hens beautifully.
Remove the Cornish hens from the bag and pat them dry again with paper towels. This will help the skin crisp up in the oven.
Season the hens generously inside and out with salt and pepper. This ensures that the hens are well-seasoned from the inside out.
Loosely stuff the cavity of each hen with the cornbread stuffing. Be careful not to overstuff them, as the stuffing will expand during cooking.
Brush the skin of each hen with melted butter. This will help them to brown evenly and develop a rich, golden color.
Place the hens breast side up in a roasting pan, ensuring there is enough space between them for air to circulate. This allows for even cooking.
Roast the hens in the preheated oven for 15 minutes to brown.
Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue to roast for another 45 minutes. Baste the hens frequently with the pan drippings to keep them moist and enhance their flavor. The internal temperature of the hens should reach 165 degrees Fahrenheit (74 degrees Celsius) when measured with a meat thermometer inserted into the thickest part of the thigh. If the skin begins to brown too quickly, you can loosely tent the hens with foil.

Expert Tips & Tricks

For extra crispy skin, try air-drying the hens in the refrigerator for a few hours (or even overnight) before roasting.
If you don’t have dry white wine on hand, you can substitute it with chicken broth or apple cider vinegar.
To prevent the stuffing from drying out, consider adding some chopped apples or dried cranberries to the mixture.
If your oven tends to run hot, reduce the temperature by 25 degrees Fahrenheit.
Don’t discard the pan drippings! They make a wonderful base for a gravy.

Serving & Storage Suggestions

Serve the roasted Cornish game hens immediately while they are hot and juicy. Garnish with fresh parsley or rosemary sprigs for a beautiful presentation. They pair well with roasted vegetables, mashed potatoes, or a simple green salad.

Leftover Cornish hens can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees Fahrenheit until warmed through, or microwave in short intervals. You can also freeze them for longer storage; wrap them tightly in plastic wrap and then foil. Frozen hens can be thawed overnight in the refrigerator and reheated as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	930.3 kcal	N/A
Calories from Fat	466 g	50%
Total Fat	51.8 g	79%
Saturated Fat	19.3 g	96%
Cholesterol	572.3 mg	190%
Sodium	817.5 mg	34%
Total Carbohydrate	10.2 g	3%
Dietary Fiber	1.8 g	7%
Sugars	4 g	15%
Protein	96 g	192%

Variations & Substitutions

For a gluten-free stuffing, use gluten-free cornbread and bread cubes.
Add chopped pecans or walnuts to the stuffing for added texture and flavor.
Experiment with different herbs and spices in the marinade and stuffing, such as thyme, oregano, or marjoram.
For a spicier dish, add a pinch of red pepper flakes to the marinade or stuffing.
Try stuffing the hens with wild rice or quinoa instead of cornbread.

FAQs (Frequently Asked Questions)

Q: Can I prepare the cornbread stuffing ahead of time?
A: Yes, you can prepare the stuffing a day in advance and store it in the refrigerator. However, it is best to stuff the hens just before roasting to prevent them from becoming soggy.

Q: How do I know when the Cornish hens are fully cooked?
A: The internal temperature of the hens should reach 165 degrees Fahrenheit (74 degrees Celsius) when measured with a meat thermometer inserted into the thickest part of the thigh. The juices should also run clear when the thigh is pierced with a fork.

Q: Can I use a different type of bread for the stuffing?
A: Yes, you can use any type of bread you prefer, such as sourdough, French bread, or even gluten-free bread. Just be sure to adjust the amount of chicken broth accordingly.

Q: What if I don’t have fresh parsley?
A: You can substitute dried parsley for fresh parsley. Use about 1 teaspoon of dried parsley for every 2 teaspoons of fresh parsley.

Q: Can I roast the hens in a convection oven?
A: Yes, you can roast the hens in a convection oven. Reduce the oven temperature by 25 degrees Fahrenheit and check the hens frequently to prevent them from overcooking.

Final Thoughts

So, there you have it – a recipe for Roast Cornish Game Hens with Cornbread Stuffing that’s sure to impress. This dish is a delicious and elegant way to elevate any meal, whether it’s a special occasion or just a cozy weekend dinner. Don’t be afraid to experiment with the variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. And if you’re looking for the perfect pairing, consider serving these hens with a crisp Sauvignon Blanc or a hearty Pinot Noir. Happy cooking!

Roast Cornish Game Hens With Cornbread Stuffing Recipe