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Ina Garten Cornish Hens with Cornbread Stuffing

Ina Garten Cornish Hens with Cornbread Stuffing - recipe card
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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.

Ingredients

Scale
  • 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

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

Find it online: https://inagartencooks.com/ina-garten-cornish-hens-with-cornbread-stuffing/