Roast Cornish Game Hens With Cornbread Stuffing

READY IN: 1hr 30mins
Recipe by lazy gourmet

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!

Top Review by Purple Mama

I made this for an intimate Thanksgiving dinner for four (two children, 2 adults). We really enjoyed it! The kids loved having their own "little chicken". I followed the recipe as written with one exception. I left out the sage in the stuffing as I am not personally a fan of sage. The stuffing was the best I've ever had! DH loved it too. The kids gobbled up the chicken. I served it with cranberry sauce, peas and Sweet Potato Casserole (recipe #76073). I will make this again.

Ingredients Nutrition


  1. Remove the giblets from the hens, rinse with cold water and pat dry.
  2. 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.
  3. Place the hens in a large food storage bag and pour the marinade over them.
  4. Close the bag securely and refrigerate for at least three hours.
  5. Shake the bag occasionally to coat the hens with the marinade.
  6. Prepare the stuffing- in saute pan, melt the salted butter.
  7. Saute the 1 cup chopped onions and celery in the butter until tender.
  8. In a large bowl, toss the bread cubes with the sauteed onions and celery.
  9. Mix in the poultry seasoning, sage and remainder of the rosemary.
  10. Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
  11. Season with salt and pepper to taste.
  12. Preheat the oven to 400 degrees.
  13. Remove the hens from the bag and pat dry with paper towels.
  14. Season the hens to taste inside and out with salt and pepper.
  15. Stuff the cavity loosely with the cornbread stuffing.
  16. 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.
  17. Roast for 15 minutes to brown.
  18. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.

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