SAVORY STUFFED
CORNISH HEN

INGREDIENTS:
-
6-8 Cornish hens
-
1oz olive oil
-
4 tbsp Colden's Freakin Greek Rub
Stuffing:
-
12oz stuffing mix
-
1oz olive oil
-
3/4 cup button mushrooms, sliced
-
3/4 cup onion, diced small
-
3/4 cup Granny Smith apples, diced small
-
3/4 cup celery, chopped
-
6 tbsp butter, melted
-
1 tbsp Colden's Freakin' Greek Rub
-
1.5 cups chicken stock
INSTRUCTIONS:
-
Preheat recteq® to 375°F with a cast-iron pan.
-
Add the oil and mushrooms to the pan, cooking for 6-8 minutes until the mushrooms are golden brown.
-
Add the remaining vegetables and cook for 4-5 minutes until tender.
-
In a large bowl add the cooked vegetables, butter, Colden's Freakin' Greek Rub, stuffing mix, and enough chicken stock to hydrate the stuffing (usually about 1-1.5 cups of stock).
-
Allow the mixture to rest at room temperature for 20 minutes.
-
On a cutting board, trim any excess fat or skin from the Cornish hens, then stuff each hen with 4-5oz of the vegetable stuffing mixture.
-
Secure the legs with butchers twine.
-
Season the hens with olive oil and Colden's Freakin' Greek Rub.
-
Cook at 375°F until the internal temp. of the breast registers 165°F (75 minutes).
-
Allow the hens to rest for 15-20 minutes before carving.
![]() | ![]() | ![]() |
---|---|---|
![]() | ![]() | ![]() |
![]() | ![]() |