CORNBREAD STUFFED CORNISH HEN RECIPES RECIPES

CORNISH HENS WITH CORNBREAD STUFFING RECIPE - FOOD.COM

Cornish Hens With Cornbread Stuffing Recipe - Food.com image

Shake up tradition a little and serve these for Thanksgiving or anytime! Everyone loves to have their own little bird stuffed with moist, delicious cornbread stuffing. This is an easy dinner to make for a party! You can make your own cornbread or use store-bought. Adapted from Barefoot Contessa At Home cookbook.

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb unsalted butter (1 stick)
1 cup yellow onion, chopped
1 1/2 cups celery, diced (about 3 stalks)
3 tablespoons flat leaf parsley, chopped
5 cups coarsely crumbled cornbread
1/2 cup chicken stock
6 Cornish hens (1 1/4- 1 1/2 pounds)
2 cups sliced yellow onions (about 2 onions)
kosher salt
fresh ground black pepper
2 tablespoons unsalted butter, melted

Steps:

Preheat oven to 400*F.
To make stuffing:.
Melt butter in a medium saute pan, add the onion, and cook over medium low heat for 8 minutes, until translucent. Remove from heat and add celery, parsley, cornbread, and chicken stock. Mix well, set aside.
For the hens:.
Rinse them inside and out, removing any pin feathers, and pat outsides dry. In a roasting pan that's just large enough to hold the hens loosely, toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. If there is any stuffing leftover, bake it in a separate pan until heated through.
Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper and roast for 50-60 minutes, until skin is browned and the juices run clear when you cut between a leg and thigh.
Remove from oven, cover with foil and allow to rest for about 15 minutes. Serve a whole hen per person. Enjoy!

Nutrition Facts : Calories 491.8, FatContent 27.5, SaturatedFatContent 14.3, CholesterolContent 268.9, SodiumContent 217.4, CarbohydrateContent 9.7, FiberContent 1.6, SugarContent 4.2, ProteinContent 49.6

ROAST CORNISH GAME HENS WITH CORNBREAD STUFFING RECIPE ...

Roast Cornish Game Hens With Cornbread Stuffing Recipe ... image

I am a huge fan of cornish hens because they are all white meat - my favorite part! This is a great main course for a special occasion or holiday with a small gathering, or just for a special weekend treat. YUMMY!

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

Remove the giblets from the hens, rinse with cold water and pat dry.
Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
Place the hens in a large food storage bag and pour the marinade over them.
Close the bag securely and refrigerate for at least three hours.
Shake the bag occasionally to coat the hens with the marinade.
Prepare the stuffing- in saute pan, melt the salted butter.
Saute the 1 cup chopped onions and celery in the butter until tender.
In a large bowl, toss the bread cubes with the sauteed onions and celery.
Mix in the poultry seasoning, sage and remainder of the rosemary.
Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
Season with salt and pepper to taste.
Preheat the oven to 400 degrees.
Remove the hens from the bag and pat dry with paper towels.
Season the hens to taste inside and out with salt and pepper.
Stuff the cavity loosely with the cornbread stuffing.
Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
Roast for 15 minutes to brown.
Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.

Nutrition Facts : Calories 930.3, FatContent 51.8, SaturatedFatContent 19.3, CholesterolContent 572.3, SodiumContent 817.5, CarbohydrateContent 10.2, FiberContent 1.8, SugarContent 4, ProteinContent 96

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CORNISH HENS WITH CORNBREAD STUFFING | CLEO TV

[caption id="attachment_18932" align="alignnone" width="1024"] Source: CLEO TV / CLEO TV[/caption]
From mycleo.tv

<div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <ol> <li>Preheat the oven to 350 degrees. Preheat a heavy bottom saucepan over medium high heat with olive oil. Add onion, shallot, carrots, peppers and celery to pan and season with salt and pepper to taste. Sweat until the vegetables are translucent and soft.</li> <li>Deglaze pan with wine and stir to combine. Cook until the alcohol has evaporated slightly.</li> <li>Add the cornbread and rice and stir, then add in chicken broth and orange juice. Continue to cook until the cornbread and rice absorb the liquid.</li> <li>Pull the stuffing mixture off heat and stir in the egg and herbs until combined.</li> <li>Stuff each bird with an equal amount of stuffing. (Some of the stuffing should be poking out of the back of the bird).</li> <li>Place each bird on a sheet pan fit with a rack and tie the legs with a piece of butchers twine so the stuffing doesn’t fall out and tuck the wing tips under. Season each bird evenly with salt and pepper.</li> <li>Roast the birds for about 40-50 minutes until a thermometer inserted in between the thigh and in the stuffing reads 165 degrees and juices run clear. Make sure the stuffing is completely cooked through.</li> <li>Let cool slightly, cut off the butchers twine, and serve.</li> </ol> Disclaimer: all ovens vary so you may have to keep your bird in extra. <strong>Pairs well with this side: <a href="https://mycleo.tv/recipe/just-eats-with-chef-jj-pan-roasted-pomegranate-brussel-sprouts/" target="_blank" rel="noopener"><span style="color:#008080">Pan-Roasted Pomegranate Brussel Sprouts</span></a></strong> </div> </div> </div> </div>

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STUFFED CORNISH GAME HENS RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Dinner
Calories 1728 calories per serving

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.

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CORNBREAD-STUFFED CORNISH GAME HENS WITH CORN MAQUE CHOUX ...

Cornbread stuffing is the unique, sweet twist on this cornish game hen recipe that could be either a showstopping entrée or unforgettable side dish.
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Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates. Spoon maque choux around hens and serve with extra stuffing.

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CORNISH HENS WITH CORNBREAD STUFFING | CLEO TV

[caption id="attachment_18932" align="alignnone" width="1024"] Source: CLEO TV / CLEO TV[/caption]
From mycleo.tv

<div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <ol> <li>Preheat the oven to 350 degrees. Preheat a heavy bottom saucepan over medium high heat with olive oil. Add onion, shallot, carrots, peppers and celery to pan and season with salt and pepper to taste. Sweat until the vegetables are translucent and soft.</li> <li>Deglaze pan with wine and stir to combine. Cook until the alcohol has evaporated slightly.</li> <li>Add the cornbread and rice and stir, then add in chicken broth and orange juice. Continue to cook until the cornbread and rice absorb the liquid.</li> <li>Pull the stuffing mixture off heat and stir in the egg and herbs until combined.</li> <li>Stuff each bird with an equal amount of stuffing. (Some of the stuffing should be poking out of the back of the bird).</li> <li>Place each bird on a sheet pan fit with a rack and tie the legs with a piece of butchers twine so the stuffing doesn’t fall out and tuck the wing tips under. Season each bird evenly with salt and pepper.</li> <li>Roast the birds for about 40-50 minutes until a thermometer inserted in between the thigh and in the stuffing reads 165 degrees and juices run clear. Make sure the stuffing is completely cooked through.</li> <li>Let cool slightly, cut off the butchers twine, and serve.</li> </ol> Disclaimer: all ovens vary so you may have to keep your bird in extra. <strong>Pairs well with this side: <a href="https://mycleo.tv/recipe/just-eats-with-chef-jj-pan-roasted-pomegranate-brussel-sprouts/" target="_blank" rel="noopener"><span style="color:#008080">Pan-Roasted Pomegranate Brussel Sprouts</span></a></strong> </div> </div> </div> </div>

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CORNBREAD-STUFFED CORNISH GAME HENS WITH CORN MAQUE CHOUX ...

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Total Time 30 minutes
Category Dinner, Lunch, Main Dish
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Total Time 9 hours 51 minutes
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Calories 502.5 calories per serving

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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
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