Rock Cornish Hens With Oyster Cornbread Stuffing

Recipe from Oxmoor House

More From Oxmoor House


  • 12 (1- to 1 1/2-pound) Cornish hens
  • Salt and pepper
  • 6 cups cornbread crumbs
  • 3 cups soft bread cubes (about 5 slices bread, cut into 1-inch cubes)
  • 2 cups chicken broth
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon pepper
  • 1 (12-ounce) container fresh select oysters, well drained
  • 1 cup butter or margarine, melted


  1. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle salt and pepper over surfaces and inside cavities.
  2. Combine next 9 ingredients, stirring well. Cut oysters into quarters; add to breadcrumb mixture. Stir until well combined. Stuff hens lightly with oyster mixture. Close cavities, and secure with wooden picks; truss. Place hens, breast side up, in a shallow roasting pan.
  3. Brush hens with butter, reserving any remaining butter for basting. Bake at 350° for 1 hour and 20 minutes, basting frequently.
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