With the winter chill creeping in, the kitchen awakens to the promise of warm, inviting aromas and festive flavors. This season, I’m thrilled to share my recipe for Cornish Hens with Apple-Cranberry Rice Stuffing, a dish that transforms any gathering into an elegant celebration. These tender, golden-hued hens are not only a stunning centerpiece for your holiday table but also offer a delightful balance of sweetness and savory notes, making them perfect for those special occasions or cozy family dinners. With just a bit of prep, you can enjoy the satisfaction of creating a gourmet meal that even the busiest of home-chefs can manage. Are you ready to elevate your cooking game and impress your loved ones with this delicious dish?

Why are Cornish Hens a Holiday Favorite?

Elegant Presentation: These Cornish Hens not only taste amazing but also create a stunning visual impact on your holiday table.

Flavor Explosion: The apple-cranberry stuffing adds a delightful mix of sweet and savory that will leave everyone asking for seconds.

Easy to Prepare: With straightforward steps, you can master this recipe, making it perfect even for novice cooks.

Versatile Pairings: Serve them alongside roasted vegetables or a fresh salad for a complete meal, just like with my popular Crisp Apple Salad to complement the dish.

Make-Ahead Friendly: Prep the hens the night before for a seamless cooking experience on the big day, ensuring you can enjoy time spent with family and friends.

These Cornish Hens with Apple-Cranberry Rice Stuffing will surely become a favorite recipe for any festive occasion!

Cornish Hens with Apple-Cranberry Rice Stuffing Ingredients

For the Hens
• Cornish Hens – Choose hens between 1.25 to 1.5 pounds for an evenly cooked, tender result.

For the Stuffing
• Cooked Rice (long grain and wild or Royal Blend) – This forms the base of the stuffing, giving it a hearty texture; quinoa can be substituted for a gluten-free option.
• Chopped Onion – Adds an aromatic foundation; shallots can be used for a milder flavor.
• Chopped Celery – Provides crunch and flavor; omit if you prefer a simpler stuffing.
• Chopped Pecans – Offers a delightful nuttiness; walnuts work well too or just leave them out for nut-free.
• Diced Fuji Apples – They bring in sweetness and moisture; substitute with Honeycrisp apples for a similar effect.
• Sweetened Dried Cranberries – Add a tart yet sweet taste; dried cherries or raisins can stand in if needed.
• Fresh Sage & Thyme – Essential herbs that infuse flavor; use dried herbs at a one-third ratio.
• Flat-Leaf Parsley – For garnish and a fresh touch in the stuffing; you can omit it if unavailable.
• Kosher Salt & Black Pepper – Necessary for seasoning; table salt can also work if you’re in a pinch.

For the Glaze
• Apple Cider – Provides the perfect blend of sweetness and acidity; substitute with apple juice if cider isn’t available.
• Maple Syrup – Enhances sweetness in the glaze; honey can replace it if needed.
• Dijon Mustard – Adds depth to the glaze; can be omitted for those with allergies.
• Ground Cinnamon – Complements sweet notes in the glaze; reduce or omit if you’re not a fan.

With these Cornish Hens with Apple-Cranberry Rice Stuffing ingredients, you’re well on your way to creating a festive masterpiece that’s both delicious and visually stunning!

Step‑by‑Step Instructions for Cornish Hens with Apple-Cranberry Rice Stuffing

Step 1: Prepare the Stuffing
In a skillet over medium heat, melt 4 tablespoons of unsalted butter. Sauté 1 chopped onion and 1 chopped celery stalk until softened, about 5 minutes. Stir in chopped pecans, fresh sage, thyme, kosher salt, and black pepper, cooking for another 2 minutes. Remove from heat and mix in 3 cups of cooked rice, 1 diced Fuji apple, 1 cup of sweetened dried cranberries, and ¼ cup of flat-leaf parsley, then set aside to cool.

Step 2: Make the Glaze
In a saucepan, combine 1 cup of apple cider and ¼ cup of maple syrup. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until it reduces to a syrupy consistency, about 10-15 minutes. Once thickened, whisk in 1 tablespoon of Dijon mustard and ½ teaspoon of ground cinnamon, ensuring all ingredients are well-combined. Set the glaze aside for later use.

Step 3: Prep the Hens
Remove the giblets from two Cornish hens and rinse them under cold water. Pat the hens dry with paper towels to ensure crispy skin. Preheat your oven to 425°F, and prepare a roasting pan by placing a roasting rack inside, allowing air to circulate around the hens for even cooking. Lightly season the inside cavities with kosher salt and black pepper for added flavor.

Step 4: Stuff the Hens
Generously fill the cavities of each hen with the prepared Apple-Cranberry rice stuffing, making sure to pack it loosely. Using kitchen twine, tie the legs together to secure the stuffing inside, which helps the hens cook evenly. After stuffing, place the hens on the roasting rack in the pan, with the breast side facing up.

Step 5: Roast the Hens
Brush the outside of the hens with melted butter, then sprinkle kosher salt and black pepper on the skin. Roast in the preheated oven for 20 minutes until the skin starts to brown. After 20 minutes, reduce the temperature to 375°F and continue roasting for an additional 40-50 minutes, glazing the hens every 10 minutes with the apple cider glaze during the last 30 minutes of cooking.

Step 6: Check Doneness
To ensure the Cornish hens are fully cooked, use a meat thermometer to check that the internal temperature has reached 180°F. Once done, remove the hens from the oven and let them rest for 10 minutes before carving or serving. This resting period helps the juices redistribute, resulting in juicy, flavorful meat when served.

How to Store and Freeze Cornish Hens with Apple-Cranberry Rice Stuffing

Room Temperature: Store leftover Cornish hens at room temperature for no more than 2 hours after cooking to prevent bacterial growth.

Fridge: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezer: For longer storage, wrap the stuffed Cornish hens tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before reheating for best results.

Reheating: To reheat, place thawed hens in a preheated oven at 350°F for 20-25 minutes, basting with some glaze to restore moisture.

Make Ahead Options

These Cornish Hens with Apple-Cranberry Rice Stuffing are ideal for those busy holiday nights! You can prepare the stuffing up to 24 hours in advance; just keep it covered in the refrigerator to maintain freshness. Additionally, you can stuff the hens the night before, simply cover them with plastic wrap, and refrigerate. This not only saves you time on the big day but also allows the flavors to meld beautifully overnight. When you’re ready to cook, simply preheat your oven, brush the hens with glaze, and roast them according to the recipe instructions for a succulent main dish that tastes just as delicious!

Cornish Hens with Apple-Cranberry Rice Stuffing Variations

Feel free to let your creativity flow in the kitchen and customize this delightful recipe to your tastes!

  • Nut-Free: Omit chopped pecans and add extra apples for a nut-free stuffing that’s still packed with flavor.
  • Herb Twist: Experiment with fresh rosemary or oregano in place of sage and thyme for a different herbal profile.
  • Spicy Kick: Add a pinch of crushed red pepper flakes to the stuffing or glaze for those who enjoy a little heat.
  • Sweet Variation: Swap unique dried fruits like apricots or figs for the cranberries to create an unexpected sweetness.
  • Savory Option: Incorporate cooked sausage into the stuffing for a hearty, savory depth that your guests will love.
  • Quinoa Substitute: For a gluten-free version, replace the rice with quinoa, giving it a nutty flavor and a delightful texture.
  • Cider Alternative: Try using pear cider instead of apple cider in the glaze for a twist that complements the stuffing beautifully.
  • Asian Flare: Add a splash of soy sauce and sesame oil to the stuffing for a unique, flavor-packed Asian-inspired variation.

As you explore these suggestions, consider pairing your Cornish Hens with a seasonal dish like Mexican Street Corn for a vibrant addition to your table or a light salad such as my Crisp Apple Salad to balance the richness. Enjoy the journey of culinary creativity!

What to Serve with Cornish Hens with Apple-Cranberry Rice Stuffing

Creating a complete meal along with your perfectly roasted hens enhances the dining experience, inviting family and friends to gather and celebrate.

  • Roasted Root Vegetables: These add a hearty, caramelized sweetness that pairs beautifully, mirroring the sweetness in the stuffing.
  • Crisp Green Salad: A light, refreshing salad with tangy vinaigrette balances the richness of the hens, adding a splash of color to the table.
  • Honey-Glazed Carrots: Their natural sweetness complements the flavors of the apple and cranberry, making your plate delightful and festive.
  • Creamy Mashed Potatoes: The smooth texture and buttery flavor provide a comforting contrast, grounding the elegant flavors of your main dish.
  • Savory Stuffing Balls: For an added twist, serve mini stuffing balls seasoned with herbs that echo your main stuffing; they’re perfect for soaking up any glaze.
  • Autumn Fruit Salad: Combining apples, pears, and pomegranate seeds offers a refreshing contrast to the savory hens, bringing brightness to your meal.
  • Mulled Cider: Delightfully warming, this spiced drink enhances the seasonal theme and pairs perfectly with the apple-cinnamon notes of your dish.
  • Crumbly Pumpkin Pie: For dessert, this classic pie finishes your meal on a sweet note, evoking the essence of the holidays and shared moments.

With these pairings, your Cornish Hens with Apple-Cranberry Rice Stuffing will star in a memorable holiday feast.

Expert Tips for Cornish Hens with Apple-Cranberry Rice Stuffing

Perfectly Cooked Rice: Ensure the rice is just cooked through before mixing it with other stuffing ingredients to prevent a mushy texture.

Season Well: Season the inside of the Cornish hens generously with salt and pepper to enhance flavor throughout.

Use a Roasting Rack: Elevating the hens on a roasting rack allows for better air circulation, promoting even cooking and crispy skin.

Mind the Glaze: Glaze your hens every 10 minutes during the last half-hour to achieve a beautifully caramelized finish.

Check the Temp: Use a meat thermometer to confirm that the internal temperature reaches 180°F for perfectly cooked Cornish hens.

Cornish Hens with Apple-Cranberry Rice Stuffing Recipe FAQs

What should I look for when selecting Cornish hens?
When choosing Cornish hens, aim for ones weighing between 1.25 to 1.5 pounds. This size ensures even cooking and tender meat, essential for achieving that celebrated roast. Look for hens with smooth skin and a slight sheen, avoiding those with any spots or discoloration.

How should I store leftover Cornish hens?
Store any leftovers in an airtight container in the fridge for up to 3 days. Always allow the hens to cool before sealing to maintain their texture. When ready to enjoy again, you can reheat them in the oven or microwave until warmed through, bringing back that mouthwatering flavor.

Can I freeze the stuffed Cornish hens?
Absolutely! To freeze your Cornish Hens with Apple-Cranberry Rice Stuffing, tightly wrap each hen in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. For the best results, thaw the hens in the fridge overnight before reheating.

What if my stuffing is too dry or too wet?
If your stuffing turns out too dry, you can add a splash of chicken broth or melted butter to moisten it without compromising flavor. Conversely, if it’s too wet, simply stir in a bit more cooked rice or breadcrumbs to help absorb the excess moisture. Adjusting the liquid before stuffing the hens can also prevent these issues from occurring.

Are Cornish hens safe for pets?
While the meat of Cornish hens is generally safe for pets to consume in moderation, it’s important to avoid feeding them any stuffing or glaze due to potential unhealthy ingredients like onions and garlic. Always ensure any food given to pets is free from harmful seasonings and spices.

How can I modify this recipe to be gluten-free?
To make this recipe gluten-free, use quinoa as a substitute for the rice and ensure that all other ingredients, like the Dijon mustard and apple cider, are certified gluten-free. Always check labels carefully, as some pre-packaged items can contain gluten despite appearing safe.

Cornish Hens with Apple-Cranberry Rice Stuffing

Delicious Cornish Hens with Apple-Cranberry Rice Stuffing Recipe

Enjoy these Cornish Hens with Apple-Cranberry Rice Stuffing, a perfect balance of sweetness and savory notes for festive occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 4 hens
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hens
  • 2 Cornish Hens 1.25 to 1.5 pounds each
For the Stuffing
  • 3 cups Cooked Rice Long grain and wild or Royal Blend; quinoa can be used for a gluten-free option.
  • 1 Chopped Onion Shallots can be used for a milder flavor.
  • 1 Chopped Celery Omit if preferred.
  • ½ cup Chopped Pecans Walnuts can also be used or omitted for nut-free.
  • 1 Diced Fuji Apples Substitute with Honeycrisp apples.
  • 1 cup Sweetened Dried Cranberries Dried cherries or raisins can be substituted.
  • 1 tablespoon Fresh Sage Use dried herbs at a one-third ratio.
  • 1 tablespoon Fresh Thyme Use dried herbs at a one-third ratio.
  • ¼ cup Flat-Leaf Parsley Omit if unavailable.
  • 1 teaspoon Kosher Salt Table salt can be used if in a pinch.
  • 1 teaspoon Black Pepper
For the Glaze
  • 1 cup Apple Cider Apple juice can be used if cider isn't available.
  • ¼ cup Maple Syrup Honey can be substituted.
  • 1 tablespoon Dijon Mustard Can be omitted due to allergies.
  • ½ teaspoon Ground Cinnamon Reduce or omit if not preferred.

Equipment

  • Skillet
  • Saucepan
  • Roasting pan
  • Roasting Rack
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, melt 4 tablespoons of unsalted butter. Sauté chopped onion and chopped celery until softened, about 5 minutes. Stir in chopped pecans, fresh sage, thyme, kosher salt, and black pepper, cooking for another 2 minutes. Remove from heat and mix in cooked rice, diced Fuji apple, sweetened dried cranberries, and flat-leaf parsley, then set aside to cool.
  2. In a saucepan, combine apple cider and maple syrup. Bring mixture to a gentle simmer over medium heat, stirring occasionally, until reduces to a syrupy consistency, about 10-15 minutes. Once thickened, whisk in Dijon mustard and ground cinnamon, ensuring all ingredients are well-combined. Set glaze aside for later.
  3. Remove the giblets from Cornish hens and rinse under cold water. Pat dry with paper towels. Preheat oven to 425°F and prepare a roasting pan with a roasting rack.
  4. Season inside cavities of each hen with kosher salt and black pepper. Fill cavities with prepared Apple-Cranberry rice stuffing, pack it loosely. Tie legs together with kitchen twine.
  5. Brush outside of hens with melted butter and season with kosher salt and black pepper. Roast in preheated oven for 20 minutes, then reduce temperature to 375°F and continue roasting for 40-50 minutes, glazing every 10 minutes with apple cider glaze during last 30 minutes.
  6. Use a meat thermometer to ensure the internal temperature reaches 180°F. Remove hens from oven and let rest for 10 minutes before serving.

Nutrition

Serving: 1henCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 6gVitamin A: 5IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftover Cornish hens at room temperature for no more than 2 hours. Keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze tightly wrapped for up to 3 months.

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