Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing

The cherry glaze adds beautiful color to the hens. Serve with a side of steamed Broccolini or green beans. For easier clean-up, line the bottom of the broiler pan with foil.

Yield: 4 servings (serving size: 1 stuffed hen)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 515
  • Calories from fat: 21%
  • Fat: 12.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2g
  • Protein: 38.3g
  • Carbohydrate: 57.7g
  • Fiber: 2.9g
  • Cholesterol: 170mg
  • Iron: 2.9mg
  • Sodium: 758mg
  • Calcium: 91mg

Ingredients

  • 2 tablespoons butter
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1 1/2 teaspoons poultry seasoning
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup coarsely chopped dried sweet cherries
  • 3 cups (1/2-inch) cubed sourdough bread, toasted
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1/2 cup cherry preserves
  • 1/3 cup port or other sweet red wine
  • 2 teaspoons finely chopped onion
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground ginger
  • 1 garlic clove, minced
  • 4 (1 1/4-pound) Cornish hens
  • Cooking spray

Preparation

  1. Preheat oven to 475°.
  2. Melt butter in a medium nonstick skillet over medium heat. Add 1/3 cup onion, carrot, celery, and poultry seasoning; cook 7 minutes or until vegetables are tender, stirring occasionally. Add broth and cherries. Bring to a simmer, and cook 2 minutes. Combine vegetable mixture, bread cubes, and 1/4 teaspoon pepper in a large bowl. Stir well to combine; cool completely.
  3. Combine 1/4 teaspoon salt, preserves, and next 6 ingredients (through garlic) in a small saucepan over medium heat. Bring to a simmer; cook 10 minutes or until slightly thick, stirring occasionally. Set aside.
  4. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, loosely stuff each hen with about 3/4 cup bread mixture. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hens and bread mixture; place hens, breast sides up, on a broiler pan coated with cooking spray. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.
  5. Bake at 475° for 15 minutes; remove from oven. Brush hens with preserves mixture; reduce oven temperature to 400°. Bake an additional 35 minutes or until a thermometer inserted into stuffing registers 165°, basting every 10 minutes with preserves mixture. Remove from oven; let stand 5 minutes. Remove twine before serving.
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