Description
This Cornish Hens with Apple-Cranberry Rice Stuffing recipe offers a deliciously festive meal featuring tender roasted Cornish hens filled with a flavorful stuffing of cooked rice, chopped apples, dried cranberries, pecans, and fresh herbs. The hens are glazed with a sweet and tangy apple cider and maple syrup reduction infused with Dijon mustard and cinnamon, delivering a perfect balance of savory and sweet. Ideal for special occasions or a cozy family dinner, this dish combines autumn-inspired ingredients with simple roasting techniques to achieve beautifully golden, juicy hens paired with a vibrant, textured stuffing.
Ingredients
Scale
Stuffing
- 2 tablespoons unsalted butter
- ¼ cup chopped onion
- ¼ cup chopped celery
- ⅓ cup coarsely chopped pecans
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1½ cups cooked rice (long grain and wild, or “Royal/Wild Blend”)
- ½ cup peeled, diced Fuji apples (1/4-inch dice, about ½ large apple)
- ½ cup sweetened dried cranberries
- 3 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
- Splash of apple cider
Glaze
- 1 cup apple cider
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- Pinch ground cinnamon
Hens
- 4 Cornish hens (1.25 to 1.5 pounds each)
- 2 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Make the Stuffing: Melt the butter in a skillet over medium heat until the foaming subsides. Add the chopped onions and celery; cook and stir until softened, about 5 minutes. Add the pecans, fresh sage, thyme, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Continue cooking for another 3 minutes until the pecans become fragrant. Deglaze the pan with a small splash of apple cider, scraping any browned bits from the bottom to enhance flavor. Remove from heat and stir in the cooked rice, diced apples, cranberries, and fresh parsley. Season the mixture with additional salt and pepper to taste, then set aside.
- Make the Glaze: In a pot, combine the apple cider and maple syrup and bring to a boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook until the mixture reduces to a syrupy consistency, about 1/3 to 1/2 cup remaining, approximately 15 minutes. Whisk in the Dijon mustard and a pinch of ground cinnamon until smooth. Set the glaze aside.
- Prepare the Hens: Remove the Cornish hens from the refrigerator about 30 minutes before roasting to allow them to come to room temperature. Remove the giblets from each hen, rinse under cold water, and pat dry thoroughly with paper towels.
- Preheat the Oven and Prepare Pan: Preheat oven to 425°F (220°C) with the rack placed in the lower third of the oven. Line a rimmed baking sheet with foil and place a roasting rack on top. Lightly spray the rack with cooking spray to prevent sticking.
- Stuff and Season Hens: Lightly season the cavities of the hens with kosher salt and black pepper. Loosely fill each cavity with about ½ cup of the prepared stuffing. Tie the legs together securely with kitchen twine and tuck the wings underneath each bird to ensure even cooking.
- Roast the Hens: Arrange the stuffed hens spaced evenly on the roasting rack to allow good air circulation. Brush the tops and sides of each hen with the melted butter and season with additional salt and pepper. Place in the oven and roast for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue roasting for another 40 to 50 minutes.
- Glaze the Hens: During the last 30 minutes of roasting, brush the hens lightly with the prepared glaze every 10 minutes to build a flavorful, glossy coating. If the hens begin to brown too quickly, tent loosely with foil to prevent burning.
- Check for Doneness and Rest: The hens are done when the internal temperature in the thickest part of the thigh reads 180°F (82°C) and the juices run clear. Remove the hens from the oven and let them rest for 10 minutes before serving to allow the juices to redistribute fully.
Notes
- Cook the rice according to package directions until tender. For extra flavor, use chicken broth instead of water when cooking the rice.
- For best color and even roasting, use a roasting rack set on a rimmed baking sheet; this promotes air circulation for more uniformly golden skin. A traditional roasting pan works well, but hens may not brown as deeply on the sides.
Nutrition
- Serving Size: 1 Cornish hen with stuffing (approx. 1.5 cups)
- Calories: 520
- Sugar: 14g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 140mg
