Cornish Hens with Apple Cranberry Stuffing Recipe

If you’re craving a cozy, comforting dish that makes any dinner feel a little extra special, you have to try this Cornish Hens with Apple Cranberry Stuffing Recipe. It’s a perfect mix of juicy, tender hens with an irresistibly flavorful stuffing that brings fall straight to your plate. Trust me, whether you’re cooking for family or friends, this dish will have everyone asking for seconds – and you’ll enjoy every step of making it.

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Ingredients You’ll Need

Each ingredient in this Cornish Hens with Apple Cranberry Stuffing Recipe works together to deliver contrasting textures and warm, cozy flavors – perfect for any season, but especially special for cooler months. When shopping, pick fresh herbs and crisp apples for that fresh bite in your stuffing.

• Unsalted butter: Using unsalted lets you control the saltiness perfectly and enhances the browning flavor.
• Chopped onion: Adds a subtle sweetness and moisture to the stuffing base.
• Chopped celery: Brings a nice crunch and classic stuffing aroma.
• Coarsely chopped pecans: Toasted pecans provide crunch and a slightly sweet nuttiness that balances the fresh fruit.
• Fresh sage: This herb is a must for traditional stuffing—it adds that earthy depth you want.
• Fresh thyme: Complements the sage with a gentle, woodsy note.
• Cooked rice (long grain and wild blend): Rice is a lighter alternative to bread stuffing and soaks up the flavors beautifully. Cooking it in chicken broth is a game-changer.
• Fuji apples, peeled and diced: Fuji apples are sweet and firm, holding their shape nicely in the stuffing.
• Sweetened dried cranberries: They provide sweet-tart pops that contrast beautifully with the herbs.
• Fresh flat-leaf parsley: Brightens the stuffing with freshness and color.
• Kosher salt and freshly ground black pepper: Essential for seasoning every layer of the recipe perfectly.
• Apple cider: You’ll use this in the stuffing and glaze to tie the flavors together.
• Maple syrup: Adds sweetness and depth to the glaze, beautifully caramelizing on the hens.
• Dijon mustard: Balances the glaze with a subtle tang.
• Ground cinnamon: Just a pinch gives warm spice that complements the apple and cranberry.
• Cornish hens: These small birds roast quickly and elegantly, perfect for individual servings.

Variations

I love how this Cornish Hens with Apple Cranberry Stuffing Recipe can be easily personalized to match your tastes or dietary needs. Feel free to get creative with the ingredients or add your own twist for holidays or casual dinners.

• Nut-Free Version: I’ve swapped pecans for toasted pumpkin seeds for a nut-free option that still offers texture and warmth.
• Gluten-Free Option: Since the stuffing uses rice instead of bread, it’s naturally gluten-free, but be sure to check any packaged ingredients like broth or dried cranberries.
• Herb Mix: Sometimes I swap out thyme for rosemary, which gives a pine-like fragrance that pairs wonderfully with the glaze.

How to Make Cornish Hens with Apple Cranberry Stuffing Recipe

Step 1: Prepare the Stuffing Base

Start by melting the butter in a skillet over medium heat until it’s foamy but not browned. Then add the onions and celery and sauté gently until they’re soft and translucent—about 5 minutes. This slow cooking builds a sweet and aromatic foundation for the stuffing. Next, stir in the pecans, fresh sage, thyme, and a pinch of salt and pepper. Cook these together for 3 minutes so the pecans get fragrant and the herbs bloom—this part always smells so good in my kitchen! Then splash in a bit of apple cider to deglaze the pan, scraping up all those delicious browned bits stuck at the bottom—that’s where the flavor magic really happens.

Step 2: Combine the Stuffing Ingredients

Remove the skillet from the heat and gently fold in the cooked rice, diced apples, dried cranberries, and fresh parsley. I like to season thoughtfully here, adding salt and pepper to taste—it’s easier to adjust now than later. The contrast of tender rice, crunchy pecans, and sweet fruit makes this stuffing so enjoyable. Set it aside while you prepare the glaze and hens.

Step 3: Make the Glaze

Pour the apple cider and maple syrup into a saucepan and bring it to a gentle boil. Then reduce to a simmer, letting it bubble away until it thickens into a syrupy glaze—this usually takes around 15 minutes. Stir in Dijon mustard and a pinch of cinnamon for warmth and a slight kick. This glaze will give your hens that glossy, caramelized finish you’ll absolutely love.

Step 4: Prepare and Roast the Cornish Hens

About 30 minutes before roasting, take your hens out of the fridge—they cook more evenly that way. Rinse and pat them dry (don’t skip this because dry skin roasts best). Preheat your oven to 425°F and set a rack on a foil-lined rimmed baking sheet (this is one trick I learned for ensuring golden, crispy skin all around). Lightly salt and pepper the cavities, then spoon in about half a cup of the stuffing into each one — don’t overstuff or it won’t cook evenly. Tie the legs closed and tuck the wings under for a neat presentation. Brush the melted butter all over the hens, seasoning the outside as well. Roast for 20 minutes, then lower the oven to 375°F and continue roasting for 40 to 50 minutes. Brush with the glaze every 10 minutes during the last half hour—this builds layers of flavor and color. If the hens seem to be browning too fast, tent some foil over them to prevent burning. When done, the internal temp should hit 180°F at the thickest part of the thigh, and juices run clear.

Rest the hens for 10 minutes before serving so the juices redistribute—this makes for juicy, tender meat every time.

How to Serve Cornish Hens with Apple Cranberry Stuffing Recipe

Garnishes

I like to sprinkle some freshly chopped parsley on top just before serving—it adds a fresh pop of green and a little brightness against the rich glaze and stuffing. A few whole dried cranberries scattered around the platter also give a pretty, festive touch and hint at the flavors inside.

Side Dishes

This recipe pairs beautifully with simple roasted vegetables like carrots and Brussels sprouts, or a fresh green salad with a light vinaigrette to balance the richness. I also love serving it alongside buttery mashed potatoes or even a wild rice pilaf for a seasonal vibe that’s a crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve arranged the hens on a large serving platter around autumn leaves and pine cones for a rustic look. You can also carve the hens and serve them on individual plates, topping each with a spoonful of extra glaze and a sprig of fresh thyme for an elegant touch that wows your guests.

Make Ahead and Storage

Storing Leftovers

I always wrap leftovers tightly in foil or transfer to an airtight container and refrigerate within two hours of cooking. The hens hold up beautifully for 3 to 4 days, and the stuffing keeps moist but not soggy when stored separately.

Freezing

I’ve frozen the stuffing on its own with great results—just thaw overnight in the fridge before reheating. While I don’t usually freeze the cooked hens whole, I’ve shredded leftover meat and frozen it in portions for easy weekday meals.

Reheating

To reheat, I recommend warming the hens in a 350°F oven, tented with foil to prevent drying out, until heated through (about 20 minutes). For the stuffing, microwave or reheat gently on the stovetop with a splash of broth to keep it from drying.

FAQs

Final Thoughts

When I first tried making this Cornish Hens with Apple Cranberry Stuffing Recipe, I was blown away by how the simple ingredients came together to make something really special. It’s one of those dishes that feels both indulgent and homey, perfect for family dinners or impressing guests without stressing out. I promise you’ll enjoy the juicy hens, the sweet-savory stuffing, and the gorgeous glaze just as much as I do. So go ahead, give it a try—you’ll be so glad you did!

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