Cornish Hen with Cornbread Stuffing



  • 4 Cornish hens
  • 2 large yellow onions
  • Olive oil (as needed)
  • Kosher salt (as needed)
  • Freshly ground pepper (as needed)
  • Cornbread stuffing
  • 8 tablespoons unsalted butter
  • 2 cup yellow onions, chopped
  • 5 cups cornbread
  • 2 celery stalk
  • 1/2 cup chicken stock
  • 4 tablespoons chopped flat-leaf parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • chives, chopped (for garnish)
  • kitchen string


  • Preheat oven to 425 degrees.
  • Peel the onion and cut into slices.
  • Place onions into a roasting pan (lined with foil) in a single flat layer.
  • Gather ingredients for stuffing.
  • Crumble cornbread in a large bowl.
  • Melt the butter in a large pan.
  • Add the onion and cook for 5 minutes over medium-low heat, until translucent.
  • Add the onion mixture to the cornbread.
  • Add the celery & chicken stock.
  • Add parsley, salt and pepper; mix together.
  • Remove giblets from the hens, and rinse them inside and out.
  • Pat the insides and outsides dry with paper towel.
  • Pack cavities of hens with the cornbread stuffing.
  • Tie legs together with kitchen string.
  • Place hens in pan.
  • Rub hens with olive oil, salt and pepper.
  • Roast 40 minutes or until juices run clear when you cut into a leg.
  • Garnish with chives.


25 minutes active time, 65 minutes total time. Serves 8.

Inspired by the Kitchenbowl recipe.

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