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.
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.
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.
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.
If hens brown too quickly, tent with foil.
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.
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.
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.
4 servings