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Honey Glazed Cornish Hens w/Cornbread Stuffing

Cummulative Rating

Servings
Serves 4
Difficulty
Involved

Ingredients

2 cornish game hens
2 Tablespoons honey
Salt and pepper

For stuffing
4 cups corn bread, cut into cubes
3 Tablespoons unsalted butter
1 cup onion, chopped
1/2 cup celery, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 pound gf Italian sausage
1 clove garlic, minced
1/4 cup parsely, chopped
1/2 Tablespoon fresh sage, chopped
1/2 Tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon hot red pepper flakes
1/3 cup gf chicken stock
1 egg, beaten

Directions

Wash, and dry hens inside and out. Sprinkle birds inside and out with salt and pepper. Set aside.
Preheat oven to 400 degrees F.
For stuffing:
Place corn bread in a large bowl and set aside.
In a small skillet, cook sausage until done; remove from pan and set aside. Heat a large heavy skillet over medium-high heat and add butter. When butter has melted add onions, celery, green and red peppers and garlic. Cook and stir about 5 minutes; remove pan from heat. Add to skillet, parsley, sage, thyme, salt, pepper and red pepper flakes. Add sausage and vegetable mixture to corn bread and toss until combined. Add chicken stock and egg and toss. Adjust seasonings.
Loosely pack the stuffing into the body and neck cavities of the birds. With kitchen or butcher's string, tie each birds legs together. You will have extra stuffing which you can bake separately. Arrange hens, breast side up in a roasting pan. Roast for 25 minutes. Warn the honey in a microwave. Remove the hens and baste with warmed honey; return to oven. Roast for another 20 to 25 minutes or until an inserted meat thermometer registers 180 degrees F. Remove from oven and to a platter and let rest for 10 minutes. Cut hens in half through center of breast bone and serve 1/2 hen and a helping of stuffing per serving.

Tips

We made our own 'Flourless Corn Bread' for the base of this stuffing. The recipe can be found in this month's recipe index under Breads & Things.

For easy, delicious gf homemade Italian Sausage, search our Recipe Archives.

Reviews

Posted By Member: Maureen
Posted Date: 12/26/2009

I used this recipe purely for the cornbread stuffing so I’m unable to comment on the portion that deals with the Cornish hens. I also used my own ’pre-diagnosis’ cornbread recipe that I’ve adapted to a GF recipe instead of using the one from this site that’s mentioned in the ’Tips’ section. I decided not to stuff our turkey, instead baking the stuffing separately, so I doubled the amount of chicken stock called for in the recipe in order to account for the juices it wouldn’t be getting from the cooking bird. Also, the recipe doesn’t specify which TYPE of Italian sausage to use (mild/sweet or hot) so, knowing my family likes things spicy, I went for the hot Italian sausage. In addition, I went a bit heavier on the herbs and, in a rather ’Simon & Garfunkel mood’ (...parsley, sage, rosemary and thyme...), I added in rosemary as well. That said, I got rave reviews from my family, even the non-GF members. All in all, a tangy, zippy twist on traditional cornbread stuffings and something I’ll be making again in the future.

Posted By Member:
Posted Date: 1/28/2013

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