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–+ servings
Cooked garlic & sage Cornish game hens on a plate, garnished with a few sage leaves and baby's breath.
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4.55 from 11 votes

Stuffed Cornish Game Hen with Garlic and Sage

This tender garlic and sage Cornish game hen is stuffed with delicious, homemade Anjou pear and baby bella mushroom stuffing. The best recipe for an elegantly rustic dinner party with friends!
Prep Time15 minutes
Cook Time45 minutes
REsting Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: International
Servings: 5 people
Calories: 1108kcal
Author: Genevieve Morrison

Ingredients

  • 5 Cornish game hens
  • 7 fresh sage leaves
  • 6 garlic cloves - large
  • 4 tbsp. butter - unsalted
  • 2 tbsp. olive oil
  • ½ lemon - juice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 cups homemade bread stuffing
US Customary - Metric

Instructions

  • Make your bread stuffing with Anjou pear, baby bella mushroom and red onion first, set aside and preheat oven to 450.
  • Chop 5-7 leaves of fresh sage and 6 cloves of garlic into pieces small enough to mix evenly in a food processor. you don’t have to mince.
  • In a food processor, add 4 tbsp. of softened unsalted butter, 2 tbsp. olive oil, juice from half a lemon and the chopped garlic and sage. Process till creamy with small flecks of sage and garlic. Set aside.
  • Pat 5 Cornish game hens with paper towel, and place them in a 4 quart baking pan or pyrex. Cut about 1½ feet of baking string and tie their legs close to their body by wrapping each leg first, then securing them together with a bow.
  • Fill each cavity with stuffing, but don’t over-stuff. Leave most of the stuffing to serve as a side dish.
  • Lift the skin of the breast and spoon in some of the garlic-sage butter. Make sure it’s nicely distributed under the skin (It helps to use a spoon to separate it first).
  • Roll up your sleeves and give the hens a luxurious massage with the garlic-sage butter. Make sure to cover every part of them, including between the legs and breast.
  • Sprinkle them with 1 tsp. salt and 1 tsp. pepper, making sure to evenly distribute all over the hens. Bake for 45 minutes or until a meat thermometer shows 165 F (74 C) in the thickest parts, like the thigh and breast. Allow to sit for 15 minutes under tin foil before serving.

Notes

For this recipe, you'll need:
  • 4 quart roasting pan
  • Knife and cutting board
  • Food processor
  • Baker’s string
  • Meat thermometer

Nutrition

Serving: 1hen and stuffing | Calories: 1108kcal | Carbohydrates: 13g | Protein: 80g | Fat: 79g | Saturated Fat: 24g | Cholesterol: 479mg | Sodium: 858mg | Potassium: 1145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 9.1mg | Calcium: 97mg | Iron: 4.5mg