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Cranberry-Cornbread Stuffed Cornish Hens

Cranberry-Cornbread Stuffed Cornish Hens

Cranberry-Cornbread Stuffed Cornish Hens

Cranberry-Cornbread Stuffed Cornish Hens
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Cranberry-Cornbread Stuffed Cornish Hens
Ingredients
  • 1 (6-oz.) pkg. cornbread stuffing mix
  • ½ c. chicken broth
  • ½ c. thinly sliced celery
  • ½ c. finely chopped onion
  • 2 T. minced garlic
  • 1 (8-oz.) container soft cream cheese with chives, halved
  • ½ c. fresh or frozen cranberries, halved
  • ¼ c. coarsely chopped pecans.
  • 4 (1-1 ½ lb.) Cornish hens
  • 1 T. vegetable oil
  • Salt, red/black pepper/garlic powder
Instructions
  1. Combine seasoning packet from stuffing mix, broth, celery, onion and garlic in large saucepan. Bring to boil. Cover, reduce heat and simmer 5 minutes.
  2. Add ¼ c. cream cheese, stirring until blended.
  3. Stir in stuffing mix, cranberries and pecans. Remove from heat, cover and let stand 5 minutes.
  4. Loosen skin from hens, without detaching. Season hens with salt, red/black pepper and garlic powder in cavity, under skin and all around.
  5. Place remaining cream cheese under skin of hens.
  6. Lightly spoon stuffing into cavity. Close with skewers.
  7. Place hens, breast side up, in roasting pan. Brush hens with oil.
  8. Bake at 350 for 1 hour or until thermometer inserted in stuffing registers 165.
  9. Remove skewers and serve.
 

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