I love to serve Cornish Hens with Grand Marnier Stuffing during the holidays. Apricot-glazed Cornish hens, with a cornbread stuffing flavored with dried apricots, pine nuts, and orange-flavored Grand Marnier liqueur.
Cornish Hens with Grand Marnier Stuffing makes an Amazing Holiday Dinner!
My mother-in-law made this dish for our family one Christmas many years ago, and I thought it was simply charming. The table presentation alone is quite splendid, with all those little birds on a platter. But the addition of the flavorful stuffing took the dinner to another level. Truly exquisite.
Before that, the only other time I’d eaten a Cornish hen was at what was then called the Dixie Stampede in Branson, MO. Cowboy waiters served everyone these delightful little dinners of Cornish hens, corn on the cob, homemade biscuits, and I don’t even remember what else. But it was a fun evening of entertainment, and I recommend it, even now.
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Instructions For Making This Recipe
Preheat oven to 350°F. Gather the ingredients so you have everything close at hand on the counter or table. To bake the Cornish Hens, you’ll need a large roaster or oblong baking pan.
Prepare the Ingredients
Using a Chef’s knife and cutting board, chop dried apricots and celery. Dice the sweet onion. Set aside until ready to use.
Make the Stuffing
In a small saucepan, heat chopped dried apricots and Grand Marnier over medium heat and bring to a boil. Remove from heat and set aside.
Prepare stuffing mix as directed on package.
In a small skillet melt butter and sauté chopped celery and diced onion until translucent, about 7-10 minutes.
Transfer prepared cornbread stuffing into a large bowl and mix in sautéed celery and onion. Stir in chopped apricots and pine nuts. Season with dried thyme, kosher salt, and freshly ground black pepper.
Serve Grand Marnier Stuffing as a Side Dish
You may also serve this Apricot Grand Marnier Stuffing as a side dish. If you choose to do this, place the stuffing in a greased baking dish. Cover and bake for 30-40 minutes.
Then uncover and bake for another 15-20 minutes until crisp on top. Keep warm until ready to serve.
Prepare the Cornish Hens
Clean and wash the Cornish hens. Pat dry with paper towels.
Stuff Cornish hens with cornbread mixture and tie legs together with cooking twine. Place on a large baking sheet lined with foil. Smooth butter over each hen. Sprinkle with kosher salt and freshly ground black pepper. Cover with foil and bake for 1 hour.
Heat apricot preserves in microwave for 40-60 seconds until it becomes soft and runny.
Using a silicone pastry brush, spread liquid jam over hens and bake, uncovered, for an additional 30-45 minutes or until meat juices run clear, basting every 10-15 minutes. Check internal temperature of chicken at the thickest part (thigh or breast), which should register between 163-165°F on an instant-read digital thermometer.
Serving the Cornish Hens
Serve roasted hens on a large platter. If desired, place extra stuffing in the center. This recipe will serve 6-8 whole servings, and up to 14 half servings.
Wine Suggestion
If desired, serve this holiday dinner with a favorite Cabernet Sauvignon, Pinot Noir, or Chardonnay. My recommendations: Raymond Reserve Selection Cabernet Sauvignon; Cambria Julia’s Vineyard Pinot Noir; or Chateau Montelena Napa Valley Chardonnay.
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Cornish Hens with Grand Marnier Stuffing
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Ingredients
Stuffing Mix
- 1 cup dried apricots (chopped)
- 1 cup Grand Marnier orange-flavored liqueur
- 6 oz. cornbread stuffing mix (prepared as directed)
- 4 tablespoons butter
- 1 cup celery (chopped)
- 1 cup sweet onion (diced)
- 1 cup pine nuts (or slivered almonds)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cornish Hens
- 8 each Cornish Game Hens
- 1/2 cup butter (room temperature)
- 18 oz apricot preserves (heated)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a Chef's knife and cutting board, chop dried apricots and celery. Dice the sweet onion. Set aside until ready to use.1 cup dried apricots, 1 cup celery, 1 cup sweet onion
Make the Stuffing
- In a small saucepan, heat chopped dried apricots and Grand Marnier over medium heat and bring to a boil. Remove from heat and set aside.1 cup Grand Marnier orange-flavored liqueur
- Prepare stuffing mix as directed on package.6 oz. cornbread stuffing mix
- In a small skillet melt butter and sauté chopped celery and diced onion until translucent, about 7-10 minutes.4 tablespoons butter
- Transfer prepared cornbread stuffing into a large bowl and mix in sautéed celery and onion. Stir in chopped apricots and pine nuts. Season with dried thyme, kosher salt, and freshly ground black pepper.1 cup dried apricots, 1 cup pine nuts, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Prepare the Cornish Hens
- Clean and wash the Cornish game hens. You'll need 6-8 of them for this recipe. Pat dry with paper towels.8 each Cornish Game Hens
- Stuff Cornish hens with cornbread mixture and tie legs together with cooking twine. Place on a large baking sheet lined with foil. Smooth butter over each hen. Sprinkle with kosher salt and freshly ground black pepper pepper. Cover with foil and bake for 1 hour.1/2 cup butter, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Heat apricot preserves in a microwave for 40-60 seconds until it becomes soft and runny.18 oz apricot preserves
- Brush hens with preserves and bake, uncovered, for an additional 30-45 minutes or until meat juices run clear, basting every 10-15 minutes. Check internal temperature of Cornish hens at the thickest part (thigh or breast), which should register between 163-165°F on an instant-read digital thermometer. Serves 6-8.
