Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Cornish Hens with Pecan Stuffing and Port Wine Sauce Recipe

Ingredients

How to make it

  • Cornish Hens:
  • Brush the hens with butter and dredge with flour. Stuff the cavities with Pecan Stuffing (see below) but do not pack. Place uncovered in a 450 degree oven for 45 minutes or until tender. Transfer to a heated serving platter. Serve with Port Wine Sauce (see below).
  • Pecan Stuffing:
  • Saute the onion in butter. Add the other ingredients. Toss lightly.
  • Port Wine Sauce:
  • Cook the onion in butter, stirring until tender; remove from the heat. Stir in the flour, chicken bouillon, currant jelly and water. Cook, stirring over medium heat until thickened. Add the wine and cherries and heat just to boiling, stirring gently so as not to hurt the cherries.
Cornish Hens Just out of Oven   Close
All 4 Perfectly Brown   Close
Port Wine Sauce   Close

People Who Like This Dish 3
Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • joojoobii 13 years ago
    I've never had cornish game hens before, and I'm making them for Christmas. I have broused tons of recipes and this one looks and sounds delicious, so this is the one I will be using. Thank you for sharing this recipe :)
    Was this review helpful? Yes Flag
  • hopscotch 14 years ago
    Thank-you dond for that input - jots that down.

    I miss stuffing them with Green Giant's french cut string beans, wild mushrooms, and rice pilaf. I don't know why they stop selling this - it's an awesome especially for stuffing.

    Thank-you Shandy - this sounds interesting.
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    My little birds! I love the way you fixed them ^5
    Was this review helpful? Yes Flag
  • vino4dino 16 years ago
    This is right up my alley. I will use glace de poulet(a stock reduction)in place of the boullion. Thank you.
    Was this review helpful? Yes Flag
  • invisiblechef 16 years ago
    I really love cornish hens and this looks like a great recipe. Thanks so much

    Was this review helpful? Yes Flag
  • dond 16 years ago
    You might be able to skip the flour if you use more port and let it cook down very very slowly ahead of time until it gets kind of syrupy. Then you could mix in your other ingredients and achieve essentially the same kind of richness without the need for a thickening agent. Just a thought. Port reduces extremely well.
    Was this review helpful? Yes Flag

The Cook

shandy Tacoma, WA

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes