Made these for Thanksgiving several years ago and they were FANTASTIC! Because of travel arrangements, I needed something that didn't take hours and hours to prepare for a smaller crowd and still had that "ooh-aah" presentation. The glaze gave these birds a beautiful appearance and wonderful flavor. If you want to impress guests but don't want to spend all day in the kitchen, give this a try!
Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing
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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
- 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
- Preheat oven to 475°.
- 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.
- 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.
- 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.
- 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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