This Chinese cuisine is suitable for children and is both simple and delicious. In our home, it is a favorite of both mom and dad and our little picky eaters. White rice and egg rolls go well with it.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 Cornish game hens
- ½ cup melted butter
- ½ onion, chopped
- ½ stalk celery, chopped
- ¼ green bell pepper, chopped
- 1 (4.5 ounce) can mushrooms, drained and chopped
- 2 cloves garlic, minced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- ¼ cup melted butter
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
- Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9×13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
- Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 25 g |
| Sodium | 421 mg |
| Sugars | 2 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Made for GREAT gravy. Will repeat with more rosemary and garlic
Overall a pretty tasty recipe. I did feel that the vegetable stuffing was too crunchy. Next time I will saute the vegetables for a bit before stuffing into the birds.
This was a simple meal utilizing the ingredients right out of the cupboard. It took about 2 hours total, meal with prep. The mushroom stuffing was a nice touch. If I do it again I would use cornbread with the stuffed ingredients so I could utilize a one pan meal. I used the juices for a simple gravy it was a nice complement to the meal. The game hens were moist and scrumptious!!!!! Great for any beginner testing out new skills and a good practice meal for a precursor to a full turkey. Thank you to whom ever posted originally!
I added more than enough of the veggie fixings and scattered them around the pan. I the end, I’m glad I did because of leftovers. No bell pepper – more oregano
Came out great
Little too dry.
Carrots instead of green pepper.
Can be dry. Next time I will cook 10 min less. otherwise, it was very good and simple to make
Enjoyed the stuffing. Good way to cook game hens
This is way too much butter unless you want deep fried hens.
It was okay for my first time making it. I will be mindful though to add more salts like seasoning salt and sea salt.
LOVE this recipe! The only thing we changed was instead of a baking dish we used a Dutch Oven. OH SO JUICY and flavorful! The meat was falling off the bone. Quickly will become one of my favorites! Can’t wait for better weather when we can try over coals.
Very easy recipe my husband loved it.
I followed the recipe and the result was just bland meat. I will not be using this again.
My only change is more garlic and jalapeños . Sorry like the heat and taste.
I rate this recipe at least 4 stars. Made this dish today for Sunday’s dinner. The hens were well flavored, succulent and tasty! Tweaked the recipe somewhat, included fresh carrots & fresh mushrooms estimated about equal amounts of all veggies. Only did between 1/4-1/3 amount of butter total, which was used for both hens and vegetables. Sprinkled paprika, pepper & a lil parsley with basil on meat. Cooked at 350 covered for one hour and about 45 minutes uncovered (the last 15 min or so turned temp down to 325) meat turned out perfectly browned & juicy, veggies moist with a lil crunch. Served with oven brown rice and lima beans on the side. Almost forgot to mention, used natural minced garlic in the jar and the butter was unsalted. Stuck a few celery & carrot sticks underneath the wings & legs of the birds for extra flavor basting periodically. Absolutely delish!!
I made this and even messed up (forgot to cover it) and it still came out good! Moist and tasty. I will make this again. Also, one hen fed 2 adults, 4 kids, and a toddler. All I added was potatoes on the side!
I’ve made this twice n loved it..the only thing I did different was drizzle with olive oil, seasoned with creole seasoning and baked uncovered.I forgot to add butter to the veggies but they were still very good.
Great recipe that is full of flavor. Like many others here this was my first time stuffing poultry, but the directions were perfect. Not only does it taste great, it also looks great. And the smell is heaven.
This was my first time cooking cornish hens and I am so happy that I decided to use this recipe. It was succulent and full of wonderful herbs and hearty vegetables. I was happy and sated after enjoying this splendid meal with my partner.
great recipe but you def dont need all that butter. Each time I make it I use less butter and it comes out just as good.