Ina Garten Cornish Hens with Cornbread Stuffing Recipe

This Ina Garten Cornish Hens with Cornbread Stuffing pairs four small roasted birds with a savory, herb-flecked stuffing that soaks up every bit of pan juice. The skin turns crisp and golden, the meat stays juicy, and the cornbread filling comes out moist without turning mushy. This version is inspired by her classic approach, and it is a solid choice when you want a dinner that looks far more complicated than it actually is.

Total time runs 105 minutes — 30 minutes of prep and 75 minutes in the oven. It sits at an intermediate level: trussing the hens and judging stuffing moisture are the two spots that need a little attention. A holiday table, a Sunday supper, or any occasion where you want individual portions on the plate works well here.

What Is Ina Garten Cornish Hens with Cornbread Stuffing?

Cornish hens are small chickens, each running about 1 1/4 to 1 1/2 pounds, and here they get filled with a cornbread stuffing built from onion, celery, garlic, sage, and thyme, then roasted at 375°F / 190°C. The meat comes out tender with a paprika-lacquered skin that crisps nicely against the soft, brothy stuffing inside. Expect savory, herby flavor with a touch of sweetness from the cornbread. It reads as a special-occasion centerpiece but works any time you want a roast chicken-style dinner with built-in portion control.

Reasons to Try Ina Garten Cornish Hens with Cornbread Stuffing

Plenty of reasons to put this on your rotation, and most of them come down to how the pieces fit together.

• Individual portions — each guest gets a whole hen, so there is no carving a big bird at the table.
• Faster than a whole turkey — 50 to 60 minutes of roasting beats a multi-hour bird for a holiday-style meal.
• Stuffing baked inside — the cornbread absorbs the roasting juices and picks up flavor you cannot get from a separate dish.
• Impressive without being fussy — a paprika rub and trussing are the only real techniques involved.
• Scales easily — four hens feed four people, and the same pan method works for a crowd with a second baking sheet.
• Great leftover potential — the meat and stuffing hold up well for lunches over the next few days.

Ingredients Needed to Make Ina Garten Cornbread Stuffing and Hens

Nineteen items, split between the stuffing and the birds, and most of them are pantry staples you probably have on hand.

For the Cornbread Stuffing

• Crumbled cornbread — 4 cups, from an 8-inch square pan; day-old cornbread holds up better and absorbs broth without collapsing.
• Unsalted butter — 2 tablespoons for softening the vegetables; salted butter works if you cut back on the added salt.
• Yellow onion — 1 cup finely diced; cook it until translucent so the sharp bite mellows.
• Celery — 1/2 cup finely diced for that classic stuffing flavor and a little crunch.
• Garlic — 2 cloves minced; add it last so it turns fragrant rather than bitter.
• Fresh sage — 1 tablespoon minced; dried sage works at about a third of the amount.
• Fresh thyme leaves — 1 tablespoon; strip them from the stems before mincing.
• Kosher salt and black pepper — 1/2 teaspoon salt and 1/4 teaspoon pepper to season the vegetable mixture.
• Low-sodium chicken broth — 1 1/2 cups to moisten the cornbread; low-sodium lets you control the seasoning.
• Large egg — 1, lightly beaten, to bind the stuffing so it holds together when pressed.

For the Hens

• Cornish hens — 4 birds at 1 1/4 to 1 1/2 pounds each, giblets removed; look for even sizing so they finish together.
• Unsalted butter — 2 tablespoons melted, brushed over the skin for browning.
• Kosher salt — 1 teaspoon for seasoning the outside.
• Black pepper — 1/2 teaspoon, freshly ground.
• Paprika — 1 teaspoon; sweet paprika gives color, smoked paprika adds depth if you prefer.
• Low-sodium chicken broth — 1 cup poured into the pan to keep drippings from burning and create steam.

Instructions to Prepare Ina Garten Cornish Hens with Cornbread Stuffing

Ten steps, and the order matters — get the stuffing made before the hens come out of the fridge so nothing sits around waiting.

1. Preheat and prep — Set the oven to 375°F / 190°C and line a large rimmed baking sheet with foil or parchment for easy cleanup.
2. Soften the vegetables — Melt 2 tablespoons butter in a large skillet over medium heat, cook the onion and celery 5 to 7 minutes until translucent, then add garlic, sage, thyme, salt, and pepper and cook 1 minute more.
3. Mix the stuffing — Combine the crumbled cornbread with the cooked vegetables, whisk the broth and egg together, pour over, and stir gently until evenly moistened. It should hold together when pressed but not be soggy — add broth a tablespoon at a time if it needs more.
4. Fill the hens — Pat the birds dry inside and out, season the cavities with a pinch of salt and pepper, then loosely fill each with about 1/2 cup stuffing. Do not pack it tight — it expands as it cooks. Any extra stuffing goes into a buttered baking dish and bakes during the last 30 minutes.
5. Truss — Tie the legs together with kitchen twine and tuck the wing tips under the body so the hens cook evenly and the stuffing stays put.
6. Butter and season — Brush the hens all over with melted butter, then mix the salt, pepper, and paprika and sprinkle it evenly over the skin.
7. Arrange in the pan — Set the hens breast-side up with space between them and pour the 1 cup of broth into the bottom of the pan.
8. Roast — Cook 50 to 60 minutes until an instant-read thermometer in the thickest part of the thigh, without touching bone, reads 165°F / 74°C and the juices run clear. Tent loosely with foil after 40 minutes if the skin is browning too fast.
9. Rest — Move the hens to a cutting board and let them sit 10 minutes so the juices redistribute and the stuffing sets.
10. Serve — Cut each hen in half lengthwise or carve into pieces, spoon pan juices over the top, and serve with the stuffing.

What Goes Well With Ina Garten Cornish Hens with Cornbread Stuffing

Keep the sides simple so the stuffing stays the star of the plate.

• Green beans almondine — a bright, buttery vegetable that cuts through the richness of the roast.
• Mashed potatoes — silky spuds soak up the pan juices and round out the plate.
• Cranberry sauce — tart and sweet, it balances the savory herb stuffing nicely.
• Sparkling apple cider — chilled and poured into glasses, it fits the holiday feel without competing with the food.
• Roasted carrots — caramelized edges and a little sweetness echo the cornbread.
• Warm dinner rolls — good for sopping up juices, though you may not need them with stuffing on the plate.

Key Tips for Making This Cornbread-Stuffed Roast

These are the details that separate a good result from a great one.

• Dry the skin thoroughly — moisture is the enemy of crisp skin, so pat the birds down with paper towels inside and out before buttering.
• Keep the stuffing loose — packing it tight traps steam and slows the cook, so leave room for expansion in each cavity.
• Use day-old cornbread — fresh cornbread crumbles into mush; a day on the counter firms it up and helps it hold texture.
• Check temperature, not time — an instant-read thermometer in the thigh is the only reliable doneness test, since hen sizes vary.
• Pour broth in the pan — that liquid keeps drippings from scorching and creates gentle steam that helps the meat stay juicy.
• Rest before carving — those 10 minutes make a visible difference in how much juice stays on the board instead of running out.
• Tent early if needed — foil after 40 minutes prevents over-browning without slowing the cook much.

Creative Variations Worth Trying

Once the base method is comfortable, these tweaks keep it interesting.

• Sausage stuffing — brown 1/2 pound of turkey or chicken sausage and fold it into the cornbread mixture for a heartier filling.
• Apple and pecan — dice one apple and toast a handful of pecans, then stir both in for sweetness and crunch.
• Herb swap — rosemary and parsley in place of the sage and thyme gives a different, piney flavor profile.
• Citrus rub — add lemon zest to the paprika mixture for a brighter finish on the skin.
• Cornbread muffins — use store-bought cornbread muffins crumbled up when you are short on time.
• Mini hens — smaller birds roast faster; start checking at 45 minutes.

Storage Guidelines for Cornbread-Stuffed Hens

Cool everything completely before it goes in the fridge — trapped heat makes for soggy stuffing.

• Refrigerator — store the meat and stuffing in an airtight container for up to 3 days.
• Freezer — pack in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator.
• Separate the stuffing — keep it in its own container so the meat does not dry out or the bread does not get mushy.
• Slice before storing — carved pieces reheat more evenly than whole hens.

Reheating Tips for Cornbread-Stuffed Hens

How you reheat makes a real difference to the skin and the stuffing.

• Oven method — place in a 350°F / 177°C oven for 15 to 20 minutes until heated through to 165°F / 74°C; this keeps the skin crisp.
• Microwave — cover individual portions with a damp paper towel and heat 2 to 3 minutes; fast, but the skin softens.
• Air fryer — a few minutes at 350°F / 177°C revives the skin on smaller pieces without drying the meat.
• Skillet finish — sear carved pieces skin-side down in a hot pan for a minute to recrisp before serving.

Nutrition Value (Per Serving)

Based on 1 serving, which is one hen with its share of stuffing, out of 4 total servings.

• Calories — 980
• Protein — 60g
• Fat — 58g
• Saturated Fat — about 17g
• Carbohydrates — 48g
• Fiber — 4g
• Sugar — around 6g
• Sodium — 1250mg
• Cholesterol — roughly 340mg

FAQs

Can I make Ina Garten Cornish Hens with Cornbread Stuffing ahead of time?

You can prepare the stuffing up to a day ahead and refrigerate it in a covered dish. Fill and roast the hens the day you plan to serve, since raw stuffed birds should not sit overnight.

How do I know when the hens are fully cooked?

An instant-read thermometer inserted into the thickest part of the thigh, without touching bone, should read 165°F / 74°C. Juices running clear at the joint are a good second check.

Can I freeze Ina Garten Cornbread Stuffing and Hens leftovers?

Yes, freeze the meat and stuffing separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why did my stuffing turn out soggy?

Too much broth or a tightly packed cavity are the usual culprits. Add liquid a tablespoon at a time and fill each hen loosely so steam can escape.

Can I use a regular roasting chicken instead of Cornish hens?

A 4 to 5 pound chicken works, but add roughly 20 to 30 minutes to the roast time. Check the thigh temperature rather than relying on the clock.

How long do leftovers last in the fridge?

Store them in an airtight container for up to 3 days. Reheat to 165°F / 74°C before serving, and keep the stuffing in its own container.

Ina Garten Cornish Hens with Cornbread Stuffing

Print Recipe

Print Recipe

Golden roasted Cornish hens with a moist, savory cornbread stuffing infused with fresh herbs and aromatics. The skin crisps beautifully while the stuffing stays tender, making this an impressive centerpiece for a special dinner.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 75
• Total Time: 105
• Yield: 4 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the cornbread stuffing:
• 4 cups crumbled cornbread (from an 8-inch square pan)
• 2 tablespoons unsalted butter
• 1 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium chicken broth
• 1 large egg, lightly beaten
• For the hens:
• 4 Cornish hens (about 1 1/4 to 1 1/2 pounds each), giblets removed
• 2 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 cup low-sodium chicken broth, for the pan

Instructions

1. Preheat the oven to 375°F / 190°C. Line a large rimmed baking sheet with foil or parchment paper for easy cleanup.
2. Make the cornbread stuffing: In a large skillet, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the garlic, sage, thyme, salt, and pepper and cook for 1 minute more, until fragrant. Remove from heat.
3. In a large bowl, combine the crumbled cornbread with the cooked vegetable mixture. In a small bowl, whisk together the chicken broth and beaten egg. Pour over the cornbread mixture and stir gently until evenly moistened. The stuffing should hold together when pressed but not be soggy; add more broth a tablespoon at a time if needed.
4. Pat the Cornish hens dry with paper towels inside and out. Season the cavities with a pinch of salt and pepper. Loosely fill each hen with about 1/2 cup of stuffing; do not pack tightly, as the stuffing will expand. Any remaining stuffing can be placed in a buttered baking dish and baked separately during the last 30 minutes of roasting.
5. Truss the hens: tie the legs together with kitchen twine and tuck the wing tips under the body. This helps the hens cook evenly and keeps the stuffing inside.
6. Brush the hens all over with melted butter. In a small bowl, combine the salt, pepper, and paprika, then sprinkle evenly over the hens.
7. Arrange the hens breast-side up on the prepared baking sheet, leaving space between them. Pour the 1 cup of chicken broth into the bottom of the pan to prevent drippings from burning and to create steam.
8. Roast in the preheated oven for 50-60 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F / 74°C and the juices run clear. If the skin is browning too quickly, tent loosely with foil after 40 minutes.
9. Remove from the oven and transfer the hens to a cutting board. Let rest for 10 minutes before carving. This allows the juices to redistribute and the stuffing to set.
10. To serve, cut each hen in half lengthwise or carve into pieces, and spoon some of the pan juices over the top. Serve with the stuffing and your favorite sides.

Notes

Storage: Cool leftovers completely, then refrigerate in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Reheating: Place in a 350°F / 177°C oven for 15-20 minutes, until heated through (165°F / 74°C). Microwave individual portions covered with a damp paper towel for 2-3 minutes, but the oven method preserves the crisp skin better.

Nutrition

• Calories: 980
• Sugar: 6g
• Sodium: 1250mg
• Unsaturated Fat: 20g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 60g
• Cholesterol: 310mg

Keywords: Cornish hens, cornbread stuffing, roasted Cornish hens, Ina Garten recipe, holiday main, special occasion dinner, herb stuffing, poultry seasoning, roasted poultry, easy cornbread stuffing