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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Cornish Hens with Savory Stuffing

Individual Cornish hens with savory stuffing are delicious little bundles that taste as gorgeous as they look and they make the most elegant presentation.

The Backstory: My friend Dini has recipes going back more than 50 plus years.  Some of them come from her early years growing up in Toronto, Canada.  Dini came from an Orthodox Jewish home. She moved to the States after World War II.  She collected many recipes from the years she spent living in New York. To this day she follows the traditions that she was raised with.  She is so blessed having lived a full life surrounded with so much love and family around her. More of the Backstory after the recipe

Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website

Cornish Hens

Course: Main Dish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2 people
These small birds are golden in color and very tasty. The stuffing can be cooked inside their cavity or baked in a pan. The platter can be decorated with cranberries or slices of baked apples. Either way you present them, your guests will enjoy this meal.
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Ingredients

  • 2 Kosher cornish hens
  • 1/4 tsp. garlic powder
  • 1 tsp. Kosher salt
  • 1/2 tsp. paprika
  • 2 tbsp. oil
  • 1 large onion, chopped
  • 2 celery stalk, chopped
  • 8 ounces can mushrooms, drained
  • 1 cup uncooked rice

Instructions

  1. Preheat oven to 350 degrees. In a skillet add the oil and saute the onions and celery. When the onions begin to soften, add the mushrooms. Cook about a minute or two and remove from heat. Mix in the rice. Set aside.
  2. Place the hens In a large baking dish. If stuffing the hens, do it now. Or place the stuffing in a greased casserole dish. Mix together the garlic powder, salt and paprika and add a little water. Brush mixture on the hens.
  3. Bake for 90 minutes. Check often to see if the hens are moist. You can brush with a little water or oil to keep the birds from becoming too dry. Remove from the oven and let rest about 5 minutes before serving.

…The Backstory continues: Recently while we were having lunch and discussing her life, the question of her age came up. I told her I remembered her 80th birthday party. She said “I didn’t have an 80th birthday party.”  I was shocked as I was positive I had attended it. Turned out, it was her 85th birthday and my dear friend, whom I believed to be about 87, maybe 88, is turning 95 in December. I almost fell off my chair.  How could that be?  This petite articulate women does not look her age. Unbelievable. And she still drives.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website
Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website
Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website
Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website
Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website
Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website
Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Cornish Hens with Savory Stuffing as seen on The Jewish Kitchen website

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