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Cornish Hen with Apple Cranberry Stuffing


  • For the hens
  • 4 Cornish Hens
  • Olive oil to brush on hens
  • salt and pepper to taste
  • For the stuffing
  • 1 lb. gluten free bread cut into cubes
  • 1 large apple unpeeled, chopped
  • 1 1/2 cups sweetened dried cranberries (I don't recommend fresh cranberries for the stuffing, they aren't sweet enough)
  • 1 large onion chopped
  • 3 stalks celery diced
  • 1 large egg room temperature, lightly beaten
  • 2 tablespoons melted butter
  • 1 1/4 cups chicken broth room temperature
  • 2 teaspoons poultry seasoning
  • Salt and fresh ground pepper to taste
  • Optional garnish - fresh cranberries sliced apple and minced fresh parsley


  1. Preheat oven to 350°F. Place the cubed bread on a large cookie sheet. Bake for 20-30 minutes or until dry and crispy, tossing the cubes around halfway through baking time.
  2. In the large bowl, add the toasted bread, apples, cranberries, onions, and celery. Stir to combine. Whisk together the broth, butter, egg, poultry seasoning, salt and pepper in a medium bowl. Pour over bread mixture and toss to combine. Reserve 2 cups of stuffing to fill hens, then pour the rest into a greased 2-quart casserole dish. Set aside while preparing hens
  3. Turn oven up to 400°F. Season the Cornish hen cavities with a little salt and pepper, and insert 1/2 cup stuffing in each hen. Tie the legs together with kitchen twine. Brush hens with olive oil and season generously with salt and pepper. Place in greased roasting pan. Place in preheated oven (on middle rack) along with stuffing. Bake the stuffing for 30-35 minutes or until golden brown on top. Continue roasting hens for another 30-35 minutes or until the skin is bronzed and the internal temperature in thickest part of thigh is about 180°F.