How to Make Stuffed Cornish Hens

Stuffed Cornish Hens with Quinoa, Cranberries, and Pine Nuts

Cornish hens are a great choice for small holiday gatherings, and here’s why:

Ease of Cooking:

• Portion Size: Cornish hens are smaller than a traditional whole turkey or chicken, making them quicker to cook. Each hen typically weighs around 1 to 1.5 pounds, which is an ideal single-serving size, meaning no fuss with carving large pieces of poultry.
• Quick Cooking Time: Due to their small size, Cornish hens cook faster than larger birds. They can be roasted in about 45 minutes to an hour, depending on the method, making them convenient when you’re short on time or don’t want to spend hours in the kitchen.
• Simple Preparation: They require minimal seasoning or preparation. You can season the hens with herbs, lemon, garlic, and butter, and they’ll turn out deliciously tender. They also take well to marinades or spice rubs, offering versatility for different flavor profiles.

Perfect for Small Holiday Gatherings:

• Individual Servings: For intimate holiday meals with just a few guests, serving individual Cornish hens gives everyone their own beautifully roasted bird. This makes it feel festive and special without the overwhelming amount of leftovers.
• Elegant Presentation: Cornish hens have an impressive presentation. Serving a whole roasted hen per person adds a touch of elegance to the meal and feels more upscale than serving portions from a large turkey.
• Versatility: You can prepare the hens with various flavorings and sides to suit any holiday theme, from traditional herb-seasoned to more adventurous seasonings like citrus or even spiced glazes. This flexibility allows you to adapt the meal for any occasion or taste preference.

For anyone looking to simplify holiday meals while still delivering a festive and satisfying dish, Cornish hens are an excellent choice. They take the stress out of the kitchen while still creating a memorable dining experience.

This stuffed Cornish hen recipe is both elegant and budget-friendly, making it perfect for a special occasion or an intimate dinner. The hens are filled with a flavorful blend of quinoa, dried cranberries, toasted pine nuts, and sautéed vegetables, creating a deliciously balanced meal that’s sure to impress.

Ingredients Overview

For this recipe, you will need cooked quinoa as the base for the stuffing. If you’re unfamiliar with how to cook quinoa, here’s a helpful guide to get you started.

Ingredient Substitutions

• Pine nuts are a wonderful addition, but they can be pricey or hard to find. Feel free to substitute them with more affordable alternatives like chopped almonds or walnuts, which will still provide that satisfying crunch.
• If you’re looking for a twist, swap the dried cranberries for raisins or even diced green apples. Both options bring a hint of sweetness that complements the savory flavors of the stuffing beautifully.

Cooking Tips

When preparing poultry, it’s crucial to ensure that it’s fully cooked for safety reasons. Always check the internal temperature of your hens before serving. The thickest part of the thigh should register 165°F. This recipe took about 70 minutes in my oven, but remember that cooking times may vary depending on your equipment, so use this as a guideline.

With this recipe, you’ll have a stunning and delicious meal that’s perfect for any gathering, large or small!

Flavor Profile

This dish offers a delightful blend of savory, nutty, and slightly sweet flavors. The quinoa stuffing absorbs the citrusy notes from the lemon, balancing the sweetness of the dried cranberries and the rich, nutty flavor of the toasted pine nuts. The leeks, celery, and carrots add a subtle earthiness, while the lemon-garlic butter baste enhances the poultry with bright, zesty notes. The Cornish hens have tender, juicy meat with crispy, golden-brown skin, creating a satisfying texture contrast.

This is what you are going to need for this wonderful and elegant stuffed Cornish hen recipe:

Stuffed Cornish Hens with Quinoa, Cranberries, and Pine Nuts

Servings: 4
Prep Time: 20 minutes
Cook Time: 60–65 minutes
Total Time: 85 minutes

Ingredients
2 Cornish hens
3 tablespoons unsalted butter, divided
1 tablespoon olive oil + extra for rubbing on the skin
2 cups cooked quinoa
1 leek, sliced
2 garlic cloves, minced (divided)
2 sage leaves, coarsely chopped
1 small celery stalk, chopped
½ cup julienne carrots
2 tablespoons pine nuts
¼ cup dried cranberries
Salt & pepper, to taste
2 Meyer lemons (or 1 ½ regular lemons)
1 teaspoon lemon zest

Instructions

1. Prepare the Leeks:
   Place the sliced leeks in a large bowl of water. Gently separate the layers to remove any dirt. Change the water a couple of times and drain.
2. Sauté the Vegetables:
   In a skillet, melt 1 tablespoon of butter with 1 tablespoon olive oil. Add the leeks, 1 minced garlic clove, sage, celery, and carrots. Sauté for 5-6 minutes until softened.
3. Toast the Pine Nuts:
   In a small dry skillet, toast the pine nuts over medium heat, shaking the pan often, for a few minutes until aromatic and slightly browned. Be careful not to burn them.
4. Prepare the Stuffing:
   In a bowl, combine the cooked quinoa, sautéed vegetables, toasted pine nuts, and dried cranberries. Season with salt and pepper, and mix well.
5. Prepare the Cornish Hens:
   Preheat the oven to 350°F (175°C).
   Rinse and pat dry the Cornish hens. Season the hens inside and out with salt, pepper, and the juice of ½ lemon per side. Drizzle with olive oil and rub it into the skin.
6. Stuff the Hens:
   Stuff the cavities of the hens with the quinoa mixture, pressing it gently into the cavity. Tie the legs together to keep the stuffing secure.
7. Roast the Hens:
   Place the stuffed hens in a roasting pan and cook for 20–25 minutes. While they roast, melt the remaining 2 tablespoons of butter in a skillet. Add the remaining garlic, lemon zest, lemon juice, salt, and pepper. Remove from heat.
8. Baste the Hens:
   After 20 minutes of roasting, baste the hens with the lemon-garlic butter, ensuring you coat the wings and thighs well. Return to the oven and cook for another 20 minutes. Baste again and roast for an additional 20 minutes (total roasting time of 60–65 minutes).
9. Rest the Hens:
   Once fully cooked, remove the hens from the oven and loosely tent them with aluminum foil. Let the juices settle for 10 minutes before halving and serving.

Nutritional Breakdown (Per Serving – ½ Hen)

Calories: 525 kcal
Protein: 32g
Carbohydrates: 28g
Fiber: 4g
Sugars: 8g
Fat: 33g
Saturated Fat: 10g
Cholesterol: 145mg
Sodium: 290mg
Potassium: 580mg
Vitamin C: 25% of Daily Value
Iron: 15% of Daily Value

Enjoy this flavorful and elegant stuffed Cornish hen, perfect for any small holiday gathering!

Print the Stuffed Cornish Hens Recipe Here