I’ve been always wanted to try this dish, and finally decided to give it a try.
This recipe is mix and matched from several different recipes I found online, with a little bit of my own twist.
The breast came out a bit dry, but it is probably because we over cooked at bit. However, rest were moist, and very flavorful. The skin was crispy, and herb aroma was amazing. Stuffing and Gravy was also very good. definitely will try this dish again!!
- Stuffing Mix (2 cups)
- Chicken Broth (1 cup)
- Country Sausage (1/2 LB)
- Onion (1/2 Medium Size)
- Celery (2~3 stems)
- Mushrooms (1 pack of Shitake, 1/2 pack of Baby Bella)
- Cornish Hen
- Cornish Hen (Thaw if frozen) (2 Whole Hen
- Olive Oil (1/2 cups)
- Herbs (Italian Seasoning, Oregano, Thyme, etc)
- Garlic Powder
- Salt, Pepper
- Chichen Broth
- Chop Onion (1/2 inch) and Celery (1/4 inch), and Slice Mushrooms.
- in a large sauce pan, brown sausages, then add Onion and Celery to caramelize in high heat, then add Mushroom and reduce to the medium heat.
- add stuffing mix and stir, then add 1 cup of chicken broth and let the stuffing get moist.
- remove from the heat and let it cool.
-Prepare Cornish Hen-
- Preheat the oven to 350°F.
- Mix Olive Oil, Herbs, Garlic Powder, salt and pepper.
- Wash Cornish Hen, pat dry, and then rub the Olive Oil mix both inside and out, as well as under the skin of the hen.
- Place a rack inside of the baking pan, and place the Hen breast up.
- stuff the stuffing loosely, then tie the drumsticks.
- Place the Cornish Hen in the oven, loosely covered with aluminum foil.
- Set Timer for an hour.
- Place leftover Stuffing in lightly buttered oven safe casserole dish covered with aluminum foil.
- After an hour, check internal temperature, it should be getting close to 170°F (if not, check back in 10 minutes). Remove Cover from the hen, and place stuffing in oven. Also add one cup of water in baking pan (to keep the oven moist, and also for the gravy).
- Raise the oven temperature to 400°F, and set timer for 10 minutes.
- After 10 minutes, remove the cover from stuffing.
- Once internal temperature of the poultry reaches 180°F, It’s ready.
- Place the hen on a plate.
- Pour the gravy in the baking pan into a medium sauce pan.
- Add one cup of chicken broth, and salt and pepper if needed.
- Bring to boil, then remove from the heat, and sprinkle Wondra while whisking until desired thickness.
- Put back on the heat, bring to boil, and it’s ready.
One Hen per person. It’s so amazing, you may want to make extras!!