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Gallery Cranberry-Stuffed Cornish Game Hens Credit: James Baigrie Recipe Summary Servings: 6

Ingredients Ingredient Checklist 8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice 1/2 tablespoon extra-virgin olive oil 1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well 3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped 1 garlic clove, finely chopped 1 teaspoon coarse salt 1 tablespoon chopped fresh sage, plus leaves (optional), for garnish 1 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon dry mustard 1/2 teaspoon dried thyme 3/4 cup dried cranberries 3/4 cup reduced-fat, low-sodium canned chicken broth 6 Cornish game hens (1 1/2 pounds each) 1 tablespoon unsalted butter, room temperature 1/4 teaspoon freshly ground pepper 1/2 cup port

Gallery Cranberry-Stuffed Cornish Game Hens Credit: James Baigrie

Recipe Summary Servings: 6

Cranberry-Stuffed Cornish Game Hens      Credit: James Baigrie

Cranberry-Stuffed Cornish Game Hens

Credit: James Baigrie

Cranberry-Stuffed Cornish Game Hens

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice 1/2 tablespoon extra-virgin olive oil 1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well 3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped 1 garlic clove, finely chopped 1 teaspoon coarse salt 1 tablespoon chopped fresh sage, plus leaves (optional), for garnish 1 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon dry mustard 1/2 teaspoon dried thyme 3/4 cup dried cranberries 3/4 cup reduced-fat, low-sodium canned chicken broth 6 Cornish game hens (1 1/2 pounds each) 1 tablespoon unsalted butter, room temperature 1/4 teaspoon freshly ground pepper 1/2 cup port

Directions

Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.

Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.

Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.

Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.

Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.

Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

Reviews (3)

 Add Rating & Review     99 Ratings   5 star values:        31    4 star values:        29    3 star values:        29    2 star values:        6    1 star values:        4

Reviews (3)

Add Rating & Review     99 Ratings   5 star values:        31    4 star values:        29    3 star values:        29    2 star values:        6    1 star values:        4

Add Rating & Review

99 Ratings 5 star values: 31 4 star values: 29 3 star values: 29 2 star values: 6 1 star values: 4

99 Ratings 5 star values: 31 4 star values: 29 3 star values: 29 2 star values: 6 1 star values: 4

99 Ratings 5 star values: 31 4 star values: 29 3 star values: 29 2 star values: 6 1 star values: 4

  • 5 star values: 31 4 star values: 29 3 star values: 29 2 star values: 6 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       10/25/2013   Cornish Hens were easy and amazing. Cut recipe down for two without any issues. Will definitely be making this again.  

Martha Stewart Member     Rating: Unrated       11/13/2008   I used to cook for 6 and now only for 2.....you just need to learn to recalculate the recipe ingredients to serve one OR use these recipes for your dinner parties! No big deal. :)  

Martha Stewart Member     Rating: Unrated       11/24/2007   I would love to prepare your cornish game hen recipes, but as I am single, I want to cook only 1(one) hen. Can/will you please put recipes on the web for one or two servings only. Many, many people are put off by the large number of servings your recipes make

    Martha Stewart Member

    Rating: 5 stars 10/25/2013

Cornish Hens were easy and amazing. Cut recipe down for two without any issues. Will definitely be making this again.

Rating: 5 stars

Rating: Unrated 11/13/2008

I used to cook for 6 and now only for 2…..you just need to learn to recalculate the recipe ingredients to serve one OR use these recipes for your dinner parties! No big deal. :)

Rating: Unrated

Rating: Unrated 11/24/2007

I would love to prepare your cornish game hen recipes, but as I am single, I want to cook only 1(one) hen. Can/will you please put recipes on the web for one or two servings only. Many, many people are put off by the large number of servings your recipes make

All Reviews for Cranberry-Stuffed Cornish Game Hens

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cranberry-Stuffed Cornish Game Hens

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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