Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

    Advertisement
  • In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.

  • Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.

  • Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

Nutrition Facts

476 calories; protein 14.3g 29% DV; carbohydrates 4.5g 2% DV; fat 45.2g 70% DV; cholesterol 166.8mg 56% DV; sodium 421mg 17% DV. Full Nutrition
Advertisement

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2004
I have baked a lot of Cornish hens in my lifetime, but have only stuffed them with a rice mixture. This was very good and a nice change. For the reviewer that had a problem with it being dry, I just cooked it like I always do. I oil the hens, season them, then make a basting sauce of 1/4 cup of oil, 1/4 cup of sherry, 2 tablespoons of soy sauce, garlic powder and other favorite seasonings, and cook the bird uncovered, basting every 15 - 20 minutes. I usually cook the hen at 350F for 1 hour and 20 minutes, then turn off the oven and let them sit in the oven to 'rest' about 10 minutes, basting one last time after the oven is turned off. Thanks Janet for a new variation! Read More
(296)

Most helpful critical review

Rating: 3 stars
06/23/2003
Mine came out dry but the flavor was good Read More
(17)
138 Ratings
  • 5 star values: 76
  • 4 star values: 40
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 0
Rating: 4 stars
01/03/2004
I have baked a lot of Cornish hens in my lifetime, but have only stuffed them with a rice mixture. This was very good and a nice change. For the reviewer that had a problem with it being dry, I just cooked it like I always do. I oil the hens, season them, then make a basting sauce of 1/4 cup of oil, 1/4 cup of sherry, 2 tablespoons of soy sauce, garlic powder and other favorite seasonings, and cook the bird uncovered, basting every 15 - 20 minutes. I usually cook the hen at 350F for 1 hour and 20 minutes, then turn off the oven and let them sit in the oven to 'rest' about 10 minutes, basting one last time after the oven is turned off. Thanks Janet for a new variation! Read More
(296)
Rating: 5 stars
06/23/2003
Very nice little recipe. Easy, even for someone who has never cooked hens before. I omitted the green pepper, and doubled the garlic since we have a small garlic addiction issue. Also, I added raisins and even my anti fruit husband loved it. Will make this again. Read More
(167)
Rating: 5 stars
11/06/2007
I changed this recipe a lot. I stuffed the cavity with 3types of wintersquas includingzuchini. I alsoadded 4 chopped ed potatoes. I drizzled the inside and outside of my poultry with olive oil intead of butter. I seasoned my meat withpoulty seasoning, the basil mixture an walla , whatta dish. i will post the picture you judge for yourself. easy and delicious. Read More
(118)
Advertisement
Rating: 5 stars
06/23/2003
I had never stuffed a bird before this recipe! Really easy and it tasted GREAT! I will be sure to make this one again! Read More
(49)
Rating: 5 stars
06/23/2003
This was a terrific and easy recipe. I made it for my wife for Valentines Day. I highly recommend it for guys wanting to impress. Also goes great with oven roasted potatoes suggested the author. Read More
(36)
Rating: 5 stars
11/24/2003
This was only my second attempt at cooking. I just followed the directions word-for-word and it turned out just as promised. An excellent dish! And my wife liked it too. Read More
(33)
Advertisement
Rating: 5 stars
06/23/2003
This recipe was perfect for my husband and I. He loved it. I will definatly be making this one again! Read More
(19)
Rating: 4 stars
12/18/2008
Prepared this as Thanksgiving for Two. I also made extra stuffing since I had wheat allergen Vegans coming to visit (used olive oil instead of butter). I'd never roasted any kind of whole bird before trying this recipe. Roasted them breast side down in one of those plastic oven bags and they came out VERY moist! Maybe a little too moist though next time (if there is one... Cornish Hens are kinda expensive) I'll take them out of the bag toward the end to crisp up the skin - which was actually soggy gross and thrown away... but that was my fault for not following the directions. Aside from my skin mistake the flavors and meat were hit the spot delicious. Read More
(18)
Rating: 3 stars
06/23/2003
Mine came out dry but the flavor was good Read More
(17)
Advertisement