Crispy Cornish Game Hens with Cranberry Glaze and Sausage Bread Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Cornish Game Hens, about 1.25 lbs each
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • ½ a small onion, chopped
  • ½ pound ground sausage
  • 1 cup day old crusty bread, cubed
  • 1 egg, lightly beaten
  • 2 tablespoons fresh minced parsley
  • Salt and Pepper
For the Glaze
  • 2 teaspoons olive oil
  • 1 garlic clove, finely minced
  • ½ cup fresh cranberries
  • ¼ cup cranberry juice cocktail
  • ¼ cup honey
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground chipotle pepper
  1. Preheat oven to 425 degrees Fahrenheit. Lightly butter a cast iron skillet or small roaster.
  2. Prepare the hens: if they are frozen, thaw them first. If they have them, remove giblets and necks and discard. Trim any excess fat/skin.
  3. In a medium skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the the garlic and onion and saute for one minute. Add the sausage, breaking it up with a spatula, and cook for 3 to 5 minutes, or until the sausage is completely browned. Remove from heat and cool slightly. Stir in the bread, egg, and parsley. Add a pinch of salt and a few grinds of pepper and stir to combine well.
  4. In the same skillet you are planning to roast them in, heat the remaining olive oil and butter. Place the hens in breast side down and cook for 3 minutes. Remove the pan from the heat and turn the hens breast side up. Salt and pepper the inside of the hens, then spoon in the stuffing.
  5. Prepare the glaze: Heat 2 teaspoons olive oil in a small skillet. Add the garlic and cook for 1 minute. Add the cranberries and next four ingredients. Bring to a boil, then reduce heat to a simmer and cook for about 5 minutes, or until cranberries pop and mixture become syrupy.
  6. Brush hens with half of the glaze and place in the oven. Bake for 30 to 40 minutes, or until a thermometer registers 165 F and the juices in the fattest part of the breast run clear.
  7. Serve with the remaining cranberry sauce drizzled over the meat and stuffing.
Recipe by Some the Wiser at