Golden-roasted Cornish hens filled with a fragrant chestnut, bread, and herb stuffing. Each guest gets their own perfectly portioned bird, making it an impressive yet approachable holiday main.
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Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 1 hrTotal Time 1 hr 30 minsFor the hens
4 Cornish game hens (about 1–1.5 lbs / 450–700 g each), thawed if frozen
2 tbsp olive oil or melted butter
Salt & freshly ground black pepper
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 lemon, quartered
For the chestnut stuffing
3 tbsp unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 apple (Granny Smith or Honeycrisp), peeled and diced
1 cup roasted, peeled chestnuts (roughly chopped; vacuum-packed or jarred work well)
6 cups cubed rustic bread (day-old works best)
1 tbsp fresh sage, chopped
1 tsp thyme leaves
½ tsp ground nutmeg
1 cup chicken stock (plus more as needed)
Salt & pepper, to taste
Prepare the stuffing
1
In a large skillet, melt butter over medium heat.
Add onion and celery, cooking until soft (5–6 minutes ).
Stir in garlic, apple, and chestnuts; cook another 3 minutes.
Add bread cubes, sage, thyme, nutmeg, salt, and pepper. Toss well.
Pour in stock gradually until bread is moist but not soggy.
Set aside to cool slightly.
Prep the hens
2
Preheat oven to 375°F (190°C) .
Rinse hens inside and out, then pat dry with paper towels.
Rub each hen with olive oil or butter, season generously with salt and pepper.
Stuff and roast
3
Loosely fill cavity of each hen with chestnut stuffing (don’t overpack—stuffing will expand).
Insert 1 sprig thyme, 1 sprig rosemary, and a wedge of lemon into each cavity.
Place hens breast-side up on a rack in a roasting pan.
Roast uncovered for 50–60 minutes , until golden brown and internal temperature reaches 165°F (74°C) at the thickest part of thigh.
Rest & serve
4
Remove hens from oven and let rest for 10 minutes before serving.
Serve each hen whole on a plate, with stuffing scooped from the cavity or served on the side.
Serving Suggestions
5
Pair with roasted root vegetables, garlic mashed potatoes, or Brussels sprouts with pancetta .
A bright cranberry-orange relish or pomegranate glaze balances the richness.
Wine pairing: Chardonnay, Pinot Noir, or a sparkling rosé .
Tips & Variations
6
Make-ahead stuffing: Stuffing can be prepared up to 1 day in advance, refrigerated, and brought to room temp before use.
Extra stuffing: Bake any leftover stuffing separately in a buttered dish.
Festive twist: Add dried cranberries or diced pears to the stuffing for extra Christmas flair.
Crispier skin: Brush hens with melted butter or honey halfway through roasting.
Ingredients For the hens
4 Cornish game hens (about 1–1.5 lbs / 450–700 g each), thawed if frozen
2 tbsp olive oil or melted butter
Salt & freshly ground black pepper
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 lemon, quartered
For the chestnut stuffing
3 tbsp unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 apple (Granny Smith or Honeycrisp), peeled and diced
1 cup roasted, peeled chestnuts (roughly chopped; vacuum-packed or jarred work well)
6 cups cubed rustic bread (day-old works best)
1 tbsp fresh sage, chopped
1 tsp thyme leaves
½ tsp ground nutmeg
1 cup chicken stock (plus more as needed)
Salt & pepper, to taste
Directions Prepare the stuffing
1
In a large skillet, melt butter over medium heat.
Add onion and celery, cooking until soft (5–6 minutes ).
Stir in garlic, apple, and chestnuts; cook another 3 minutes.
Add bread cubes, sage, thyme, nutmeg, salt, and pepper. Toss well.
Pour in stock gradually until bread is moist but not soggy.
Set aside to cool slightly.
Prep the hens
2
Preheat oven to 375°F (190°C) .
Rinse hens inside and out, then pat dry with paper towels.
Rub each hen with olive oil or butter, season generously with salt and pepper.
Stuff and roast
3
Loosely fill cavity of each hen with chestnut stuffing (don’t overpack—stuffing will expand).
Insert 1 sprig thyme, 1 sprig rosemary, and a wedge of lemon into each cavity.
Place hens breast-side up on a rack in a roasting pan.
Roast uncovered for 50–60 minutes , until golden brown and internal temperature reaches 165°F (74°C) at the thickest part of thigh.
Rest & serve
4
Remove hens from oven and let rest for 10 minutes before serving.
Serve each hen whole on a plate, with stuffing scooped from the cavity or served on the side.
Serving Suggestions
5
Pair with roasted root vegetables, garlic mashed potatoes, or Brussels sprouts with pancetta .
A bright cranberry-orange relish or pomegranate glaze balances the richness.
Wine pairing: Chardonnay, Pinot Noir, or a sparkling rosé .
Tips & Variations
6
Make-ahead stuffing: Stuffing can be prepared up to 1 day in advance, refrigerated, and brought to room temp before use.
Extra stuffing: Bake any leftover stuffing separately in a buttered dish.
Festive twist: Add dried cranberries or diced pears to the stuffing for extra Christmas flair.
Crispier skin: Brush hens with melted butter or honey halfway through roasting.
Cornish Hens with Chestnut Stuffing
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