Introduction

This stuffed Cornish game hens recipe offers a delicious and elegant meal that’s perfect for special occasions or a cozy dinner. Tender hens are filled with a flavorful homemade stuffing and roasted to golden perfection. It’s easier to prepare than you might think and sure to impress your guests.

Three small roasted chickens with crispy, golden-brown skin speckled with green herbs sit closely on a white plate. Each chicken is stuffed with a creamy filling that has visible bits of herbs and small pieces of vegetables, showing a soft texture contrasting with the crispy exterior. The plate holds a shallow pool of yellowish-brown gravy with herbs scattered throughout, adding a glossy finish. A sprig of fresh rosemary stands upright in the center, adding a touch of green and freshness to the arrangement. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Cornish game hens (1 to 1.5 lb each)

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 cups bread cubes

1/2 cup onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup mushrooms, chopped (optional)

1/4 cup dried cranberries or raisins (optional)

1/4 cup slivered almonds or walnuts (optional)

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/4 cup chicken broth

1 tablespoon fresh parsley, chopped

Instructions

Step 1: Prepare the stuffing by heating a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, celery, and mushrooms (if using) and sauté until softened, about 5–7 minutes. In a large bowl, combine the sautéed vegetables with bread cubes, dried cranberries or raisins, slivered almonds or walnuts, dried thyme, dried sage, and chicken broth. Mix well until the bread is evenly moistened and season with salt and pepper to taste.

Step 2: Preheat your oven to 375°F (190°C). Pat the Cornish game hens dry with paper towels. Rub each hen outside with olive oil and season generously with salt, pepper, garlic powder, onion powder, dried thyme, and dried rosemary.

Step 3: Carefully stuff each hen with the prepared stuffing, packing it lightly. Tie the legs together with kitchen twine and tuck the wings under the body to promote even cooking.

Step 4: Arrange the stuffed hens in a roasting pan or baking dish. Optionally, add some broth or water to the bottom of the pan for extra moisture. Roast for 50–60 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Baste the hens with pan juices halfway through cooking.

Step 5: Remove the hens from the oven and let them rest for about 10 minutes. Garnish with fresh parsley and serve warm.

Tips & Variations

Use day-old bread cubes for stuffing to ensure the mixture is not too soggy.

Add chopped apples or sausage to the stuffing for a richer flavor.

Substitute chicken broth with vegetable broth for a milder taste.

Ensure the hens are tied securely to keep the stuffing inside during roasting.

For extra crispy skin, roast the hens uncovered for the last 10 minutes.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing a day in advance and store it covered in the refrigerator. Before stuffing the hens, bring it to room temperature and moisten with additional broth if needed.

What if I don’t have kitchen twine?

If you don’t have kitchen twine, you can secure the legs with toothpicks or tuck the legs firmly under the body. Just be careful when removing any toothpicks before serving.