If you’re looking for a show-stopping main dish that’s as charming as it is delicious, you’re going to adore this Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe. Trust me, I absolutely love how the sweet-tart glaze perfectly complements the savory herbs and nutty stuffing tucked inside the tender hens. Whether you’re cooking for a special holiday, a cozy weekend dinner, or simply want to treat yourself (because you deserve it!), this recipe delivers flavor, presentation, and satisfaction all in one.

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Why You’ll Love This Recipe

Perfect balance of flavors: The apple-cranberry glaze adds a bright, tangy sweetness that pairs beautifully with the herb-infused, savory stuffing inside the hens.
Impressive but approachable: You’ll wow guests with minimal fuss—Cornish hens cook faster than a whole chicken and are easy to portion for small or large gatherings.
Flexible ingredients: You can customize the stuffing and glaze easily to suit your tastes or what you have on hand.
Great texture contrast: Nutty pecans in the stuffing add a lovely crunch that makes every bite exciting.

The image shows a white platter with four golden-brown roasted chickens arranged in the center, each with crispy, slightly shiny skin. Underneath the chickens, there is a colorful bed of wild rice mixed with red cranberries and small green herbs. Fresh green sage leaves are scattered around and partly under the chickens, adding contrast to the warm tones. The platter sits on a wooden table next to a fork and spoon with wooden handles, a folded green cloth napkin, a white plate, and a glass of white wine. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Cornish Hens with Apple-Cranberry Glaze, Cornish Hen recipes, holiday poultry dishes, elegant chicken recipes, festive main course ideas

Ingredients You’ll Need

This recipe is all about layering flavors with fresh herbs, seasonal fruits, and a glaze that ties everything together. When shopping, look for fresh herbs and ripe Fuji apples for the best results. Buying cornish hens that are evenly sized will help with even cooking.

Flat lay of a whole Cornish hen with smooth pale skin, a small pile of long grain and wild cooked rice in a simple white ceramic bowl, a half peeled and diced Fuji apple showing crisp white flesh, a small handful of sweetened dried cranberries, a few sprigs of fresh flat-leaf parsley, a few sprigs of fresh sage, a few sprigs of fresh thyme, a small mound of chopped onion, a small mound of chopped celery, a small pile of coarsely chopped pecans, a small white bowl of melted unsalted butter, a small white bowl with amber maple syrup, a small white bowl with light golden apple cider, a small white bowl holding smooth Dijon mustard, and a small white bowl with ground cinnamon powder, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Stuffed Cornish Hens with Apple-Cranberry Glaze, Cornish Hen recipes, holiday poultry dishes, elegant chicken recipes, festive main course ideas

Unsalted butter: Used for both the stuffing and brushing on the hens to keep them moist and add richness.
Chopped onion: Adds a subtle sweetness and depth to the stuffing.
Chopped celery: Offers a fresh crunch and aromatic bite in the stuffing.
Coarsely chopped pecans: These give a delightful textural contrast and a nutty flavor.
Fresh sage: Earthy herb that pairs perfectly with poultry.
Fresh thyme: Adds woodsy, fragrant notes to the stuffing.
Cooked rice (long grain and wild or royal/wild blend): I like to cook mine in chicken broth to amp up the savory flavors.
Peeled, diced Fuji apples: Their natural sweetness and firm texture make a fantastic addition.
Sweetened dried cranberries: Bring vibrant color and tartness that complement the glaze.
Fresh flat-leaf parsley: Brightens up the stuffing with fresh herbal flavor.
Kosher salt and freshly-ground black pepper: Essential for seasoning throughout the recipe.
Apple cider: Used both in the stuffing to deglaze and in the glaze for that fruity kick.
Maple syrup: Adds natural sweetness and helps create a sticky, shiny glaze.
Dijon mustard: Balances the sweetness with a little tang and depth in the glaze.
Ground cinnamon: Brings warmth and spice to the apple-cranberry glaze.
Cornish hens: The star of the show – small but packed with flavor; perfect for individual servings.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe is how easy it is to tweak to your liking. Over time, I’ve tried a few changes that make it my own, and I encourage you to experiment too!

Stuffing swaps: I once substituted the pecans with toasted walnuts for a milder nutty taste, and it was just as delightful.
Herb changes: Adding rosemary or swapping out sage for fresh basil can give the stuffing a slightly different herbal profile that’s surprisingly refreshing.
Glaze twists: Try using honey instead of maple syrup for a floral sweetness or add a splash of bourbon for a smoky undertone when you’re feeling fancy.
Dietary adaptations: You can make this recipe gluten-free by using a rice blend without wild rice or use quinoa instead, which gives a lovely nutty bite.

How to Make Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe

Step 1: Make the Savory Stuffing

Start by melting unsalted butter in a skillet over medium heat until it stops foaming. Then, toss in the chopped onions and celery and let them soften for about 5 minutes—this is where a lot of flavor builds, so don’t rush it. Next, add the pecans, fresh sage, thyme, and a pinch of kosher salt and pepper. Cook it all together for around 3 more minutes until the pecans get fragrant and the herbs release their aroma. Then deglaze the pan with a splash of apple cider—scrape up those tasty brown bits stuck to the pan, they make the stuffing extra delicious! Remove from heat and stir in your cooked rice, diced Fuji apples, dried cranberries, and fresh parsley. Season to taste with salt and pepper, then set this filling aside while you move on to the next steps.

Step 2: Whip Up the Apple-Cranberry Glaze

In a small saucepan, combine apple cider and maple syrup. Bring the mixture to a boil, then lower it to a gentle simmer and let it reduce until thick and syrupy—this usually takes about 15 minutes. Stir occasionally to prevent burning. Once it’s reduced nicely, whisk in Dijon mustard and a pinch of cinnamon until the glaze is smooth and glossy. Set the glaze aside so it’s ready to brush over the hens later.

Step 3: Prepare and Stuff the Hens

About 30 minutes before roasting, take your cornish hens out of the fridge to bring them to room temperature—this helps them cook more evenly. Remove any giblets from inside the. Rinse the hens briefly and dry them thoroughly with paper towels; dry skin means it’ll crisp up better in the oven. Preheat your oven to 425°F, putting the rack in the lower third of the oven. Line a rimmed baking sheet with foil and place a roasting rack in it, then spray lightly with cooking spray so the hens don’t stick. Season the cavities with kosher salt and pepper, then gently spoon about 1/2 cup of stuffing inside each hen, but don’t pack it too tight—stuffing expands as it cooks. Tie the legs together with kitchen twine and tuck the wings under so everything stays neat during roasting. Arrange the hens on the rack, giving them space to allow air circulation which helps with browning.

Step 4: Roast and Glaze Your Hens

Brush each hen all over with melted butter and season with salt and pepper. Pop them in the oven for 20 minutes at 425°F to get a nice golden crust going, then lower the heat to 375°F and keep roasting for 40 to 50 more minutes. During the last 30 minutes of cooking, brush the apple-cranberry glaze over the hens every 10 minutes—this builds up layers of sweet, sticky flavor and helps the skin caramelize beautifully. If you notice the hens getting too dark too fast, just cover them loosely with foil to prevent burning. The hens are done when their internal temperature reads 180°F in the thickest part of the thigh and the juices run clear. Let them rest for at least 10 minutes before serving—it keeps the meat tender and juicy.

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Pro Tips for Making Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe

Bring Hens to Room Temperature: Taking the hens out of the fridge 30 minutes before roasting ensures they cook evenly and stay juicy.
Don’t Overstuff: Loose stuffing lets heat circulate inside the birds and prevents undercooked centers.
Use a Roasting Rack: Elevating hens allows air to circulate and results in a deeper, crispier skin all around.
Glaze with Care: Brushing the glaze towards the end prevents burning yet builds up glossy layers that shine beautifully.

How to Serve Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe

Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe - Serving

Garnishes

I love finishing the hens with a sprinkling of fresh chopped parsley or a few sage leaves for color and a hint of fresh herbal aroma. A few whole dried cranberries scattered on the platter add a festive pop of red that really makes the dish look inviting.

Side Dishes

My go-to sides with this recipe are roasted Brussels sprouts tossed with balsamic glaze, creamy mashed potatoes, or a crisp winter salad dressed with a tangy vinaigrette. The rice in the stuffing means you can keep the sides lighter or simpler, letting the hens shine.

Creative Ways to Present

For holiday dinners, I sometimes arrange the stuffed hens on a big wooden cutting board surrounded by fresh rosemary sprigs, apple slices, and cranberries for a rustic yet elegant look. Serving the hens whole gives a cozy, personal feel to the meal—each person gets their own little bird to enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover hens keep beautifully in an airtight container in the fridge for up to 3 days. I like to remove the stuffing to keep it from getting soggy and store it separately if I’m not eating it right away.

Freezing

Freezing is totally doable here! Freeze the hens unstuffed to preserve the best texture. You can also freeze the stuffing separately in a freezer-safe container. When you’re ready, thaw overnight in the fridge and roast fresh for best flavor and crispness.

Reheating

I gently reheat leftover hens in the oven at 325°F, loosely tented with foil, for about 15-20 minutes. If you have leftover stuffing, you can warm it up in the microwave or a skillet with a splash of broth to bring back moisture.

FAQs

Can I make the Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe ahead of time?

You absolutely can prep most components ahead. The stuffing can be made a day in advance and stored in the fridge. You can also make the glaze and keep it refrigerated. For best results, stuff and roast the hens the day you plan to serve to keep the skin crispy.
What’s the best way to know when the hens are cooked through?

Using a meat thermometer to check for an internal temperature of 180°F in the thickest part of the thigh is the most reliable way. The juices should run clear, and the skin will be golden brown and crisp.
Can I use other fruits in the stuffing?

Definitely! Pears, dried cherries, or even fresh pomegranate seeds can add great flavor and texture. Feel free to experiment based on what’s in season or what you enjoy.
Is it necessary to use a roasting rack?

Using a roasting rack is ideal because it allows heat to circulate around the hens for even cooking and crispy skin. If you don’t have one, you can roast directly on a foil-lined baking sheet, but watch the skin color and flip the hens halfway through roasting for better browning.

Final Thoughts

I remember the first time I made this Stuffed Cornish Hens with Apple-Cranberry Glaze Recipe — my family couldn’t stop talking about it. The combination of sweet glaze, herbaceous stuffing, and tender meat is truly something special. I hope you’ll give this recipe a try and discover how effortlessly impressive it is to make. It might just become your go-to for those moments when you want to serve something cozy, festive, and absolutely delicious. Happy cooking!