Best 9 Stuffed Cornish Hens Burgundy Recipes

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Welcome to the tantalizing world of flavor, where stuffed Cornish hens take center stage, elegantly adorned in a rich burgundy sauce. This dish is a symphony of culinary artistry, a perfect blend of savory and succulent flavors that will delight your palate and leave you craving more. Stuffed Cornish hens are a delectable treat, and when paired with the deep, velvety notes of burgundy sauce, they create a dish that is both visually stunning and irresistibly delicious. Whether you're a seasoned chef or a home cook eager to explore new culinary horizons, this article will guide you through the steps of creating this exceptional dish, ensuring that your stuffed Cornish hens burgundy becomes the star of your next dinner party or special occasion.

Let's cook with our recipes!

STUFFED CORNISH GAME HENS



Stuffed Cornish Game Hens image

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

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 15

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled cornbread
3 cups soft bread crumbs
1 jar (2 ounces) diced pimientos, drained
1 cup chicken broth
1 large egg
1/2 teaspoon poultry seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 garlic clove, minced
1 teaspoon grated lemon zest
3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

Steps:

  • 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.

Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.

TENDER STUFFED CORNISH HENS



Tender Stuffed Cornish Hens image

I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. -Jenny Holliday, Roanoke, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 9

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
4 Cornish game hens (20 to 24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

Nutrition Facts : Fat 46 g fat (17 g saturated fat), Cholesterol 257 mg cholesterol, Sodium 1,618 mg sodium, Carbohydrate 41 g carbohydrate, Fiber 3 g fiber, Protein 45 g protein.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!

Provided by breezermom

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
4 Cornish hens, 24 ounces each
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the rice according to package directions.
  • In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
  • Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
  • Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

BULGUR, HERB, AND FETA STUFFED CORNISH HENS



Bulgur, Herb, and Feta Stuffed Cornish Hens image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups chicken stock
3/4 cup medium-grain bulgur
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh dill, plus generous sprigs for garnish
1/4 cup chopped fresh flat-leaf parsley, plus generous sprigs for garnish
1/4 cup chopped fresh mint, plus generous sprigs for garnish
3 tablespoons pine nuts, toasted
2 teaspoons kosher salt, plus more as needed
4 scallions (white and green), chopped
3 cloves garlic, minced
Freshly ground black pepper
1 large egg, beaten
1/2 cup crumbled Greek feta (about 3 ounces)
4 Cornish game hens, backbone and breast bone removed (butterflied)
Charred Tomato Coulis, recipe follows
4 medium ripe tomatoes
1 tablespoon white wine vinegar
2 teaspoon kosher salt
1 teaspoon minced garlic
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
  • Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
  • Preheat the oven to 450 degrees F.
  • Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
  • Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
  • Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
  • To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
  • Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
  • Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 18

2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock
2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock

Steps:

  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

SLOW COOKED STUFFED CORNISH HENS



Slow Cooked Stuffed Cornish Hens image

Succulent slow cooked stuffed Cornish hens. Serve with mashed potatoes or any choice of sides! I serve mine with mashed potatoes, peas, and a basket of peasant bread.

Provided by Slumber

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 9h51m

Yield 6

Number Of Ingredients 21

½ cup butter
1 cup chopped celery
½ cup chopped white onion
1 teaspoon dried thyme
½ teaspoon seasoned salt
½ teaspoon dried parsley
1 pinch ground black pepper
1 pinch ground nutmeg
1 pinch dried oregano
1 pinch dried marjoram
6 cups cubed plain bread
2 cups chicken broth
2 Cornish game hens, thawed and giblets removed
salt and ground black pepper to taste
¼ cup olive oil
¼ cup white wine
¼ cup chicken broth
1 tablespoon dried sage
1 ½ teaspoons dried savory
1 ½ teaspoons dried rosemary
¼ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
  • Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
  • Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
  • Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
  • Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

Nutrition Facts : Calories 502.5 calories, Carbohydrate 21.1 g, Cholesterol 142.4 mg, Fat 36.4 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 17 g, Sodium 570.5 mg, Sugar 2.6 g

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE



Stuffed Cornish Game Hens with Cranberry Glaze image

This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you.

Provided by Judith N.

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 1/4 cups cranberries, rinsed and drained
3/4 cup dry red wine
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon melted butter
1/3 cup minced onion
1/3 cup minced celery
1/3 cup cranberries, rinsed and drained,coarsely chopped
2 cups French bread cubes, 1/2 " thick
1/4 cup chicken broth
1/4 cup finely chopped parsley
1 teaspoon dried sage, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
4 Cornish hens, giblets removed,thawed,rinsed and dried
kitchen string

Steps:

  • Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
  • Stir in honey and continue to simmer 2 minutes.
  • Strain glaze, stir in oil and set aside.
  • Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
  • Saute for 3 minutes.
  • Add sauteed mixture to the French bread cubes.
  • Let cool.
  • Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
  • salt and 1/8 Tsp.
  • pepper.
  • Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
  • Place hens in a roasting pan.
  • Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
  • Place in a preheated 450 degree oven for 20 minutes.
  • Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
  • Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
  • Remove hens from oven and let rest 5 minutes.
  • Cut strings and serve.

Nutrition Facts : Calories 768.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 225.1, Sodium 1225, Carbohydrate 82.6, Fiber 6.8, Sugar 16.8, Protein 58.9

GLAZED STUFFED CORNISH HENS



Glazed Stuffed Cornish Hens image

Cornish hens, basted with a delicious glaze of apricot preserves and cloves, make dinner for two something special. Gusty Crum of Dover, Ohio uses convenient packaged herb stuffing to complement the moist and tender meat.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 9

2 cups seasoned stuffing croutons
5 tablespoons water
2 tablespoons butter, melted
2 Cornish game hens (20 to 24 ounces each)
GLAZE:
1 envelope brown gravy mix
1/2 cup water
1/2 cup apricot preserves
Dash ground cloves

Steps:

  • In a large bowl, combine the croutons, water and butter. Loosely stuff into hens. Place breast side up on a rack in a shallow roasting pan; tie drumsticks together., In a small saucepan, combine the glaze ingredients. Bring to a boil. Spoon half over hens. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with remaining glaze.

Nutrition Facts :

PECAN-STUFFED CORNISH HENS



Pecan-Stuffed Cornish Hens image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

8 tablespoons butter at room temperature
1/2 cup whole pecan meats
1 tablespoon Cognac
2 tablespoons Dijon-style mustard
Salt to taste if desired
Freshly ground black pepper to taste
2 Cornish hens, about 1 1/2 pounds each
2 tablespoons corn, peanut or vegetable oil
4 Idaho potatoes, about 1 1/2 pounds, peeled and dropped into cold water
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 450 degrees.
  • Put 6 tablespoons of the butter in a mixing bowl. Put the pecan meats into the container of an electric blender or spice mill and grind until fine. Do not grind too much, or you will make a paste. Add the pecans to the 6 tablespoons of butter. Add the Cognac, mustard, salt and pepper, and blend well with a wooden spoon or rubber spatula.
  • Insert the fingers underneath the skin of the breast and thighs of each hen. Make a fairly deep cavity to hold the stuffing. Spoon an equal portion of the pecan mixture beneath the skin of each hen, distributing the mixture evenly throughout the cavity. It is best if you truss the hens with string.
  • Sprinkle the hens with salt and pepper. Arrange the hens breast-side-up on a baking dish. Brush each with a tablespoon of oil. Place the hens in the oven, and bake 5 minutes.
  • Meanwhile, drain the potatoes, and cut them into very thin slices. There should be about 5 cups. Put the slices in a colander and run them under very hot tap water. Pat dry, and sprinkle with salt and pepper.
  • Scatter the potato slices and the necks of the hens around the birds. Add the remaining 2 tablespoons of butter and continue baking 10 minutes, basting occasionally. Stir the potatoes so that they bake evenly. Turn the hens breast-side-down, and continue baking 20 minutes. Turn the hens breast-side-up and continue baking 10 minutes.
  • Untruss the hens, and cut them in half lengthwise. Serve the potatoes sprinkled with parsley. Broccoli with tomatoes is a good accompaniment.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 32 grams, Carbohydrate 24 grams, Fat 60 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 24 grams, Sodium 1343 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

  • Use a flavorful stuffing. The stuffing is what will give your Cornish hens the most flavor, so make sure to use a recipe that you love. Some popular options include sausage stuffing, wild rice stuffing, and chestnut stuffing.
  • Don't overcook the hens. Cornish hens are a small bird, so they don't take long to cook. Overcooking will make them dry and tough.
  • Let the hens rest before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve with a delicious sauce. A good sauce can really take your Cornish hens to the next level. Some popular options include a red wine sauce, a mushroom sauce, or a cream sauce.

Conclusion:

Cornish hens are a delicious and versatile dish that can be enjoyed for any occasion. Whether you're looking for a special dinner for two or a hearty meal for a crowd, these recipes have you covered. With a little planning and preparation, you can easily create a delicious and memorable meal that everyone will love.

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