Skip to main content

Glazed Cornish Hens with Vegetable Stuffing

stuffed hens
  • 6 ServingsServings


  • 6 x 1 1/4 lbs Cornish hens


  • 3 tablespoon olive oil -- plus more for drizzling over the hens
  • 1 small yellow onion -- peeled and finely chopped (5 oz.)
  • 2 small carrots -- peeled and shredded (4 oz.)
  • 1 large celery rib -- finely chopped
  • 1 1/2 teaspoon salt -- plus more for seasoning the hens
  • 1/2 teaspoon black pepper -- plus more for seasoning the hens
  • 1 medium zucchini -- trimmed and shredded (8 oz.)
  • 1 small sweet potato (yam) -- peeled and shredded (8 oz.)
  • 1 small baking potato -- peeled and shredded (11 oz.)
  • 2 large garlic cloves -- crushed


  • 1 tablespoon fresh ginger -- finely minced
  • 2 garlic cloves -- crushed
  • 9 tablespoon apricot jam
  • 3 tablespoon honey


Clean the Cornish hens well, rinse inside and out and pat dry. Season the insides with salt and pepper, place in a roasting pan and refrigerate until ready to stuff.

For the stuffing, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, celery, salt and pepper and sweat for 5 minutes. Add the zucchini, sweet potato, baking potato and garlic and cook, stirring, for another 15-20 minutes, until all of the vegetables
have softened.

Remove from heat, transfer to a bowl and cool completely. Once cool, you can start stuffing the hens.

Preheat your oven to 400° F. Divide the stuffing among the hens, stuffing each cavity with about 1/2 a cup of stuffing. You can use string to tie the legs together, but it's not necessary. Once they're all stuffed, drizzle a little olive oil over each of them and rub the
oil over them. Season with salt and pepper.

Roast for 40 minutes.

While the hens are roasting, mix all of the glaze ingredients together in a small bowl. After 40 minutes, brush each hen generously with the glaze. Roast another 10 minutes, then glaze again and roast another 10 minutes.

Stick the point of a knife into the leg joint -- if the juices run clear, the hens are done. Let them rest for 5 minutes, then serve. If they need a little more cooking, baste with the juices then roast another 5-10 minutes, until the juices run clear.

Publish date: