Roasted Cornish Game Hens with Stuffing

This dish is delicious. The pears marry well with the birds and with the mustard cream sauce.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 4 small game hens (1 1⁄2 lbs. each)
  • 1 1⁄2 Tbsp. salt
  • 1 tsp. ground black pepper
  • 4 tsp. vegetable oil
  • 1 large pear, peeled, cored, and finely chopped
  • 2 cups corn bread stuffing mix
  • 2 tsp. dried sage
  • 1⁄2 cup chicken broth
  • 1⁄2 cup dry white wine
  • 1 tsp. grated lemon zest
  • 1⁄2 cup chopped celery tops
  • 1 tsp. celery salt
  • 1⁄2 tsp. ground black pepper
  • 4 Tbsp. butter, melted


  • Rinse the game hens and pat dry with paper towels. Salt and pepper the cavities of the hens. Rub with vegetable oil and set aside.
  • In a bowl, mix together the pears, cornbread stuffing mix, sage, chicken broth, wine, lemon zest, celery tops, celery salt, pepper, and butter.
  • Divide the stuffing between the birds, pressing into the cavities from the rear.
  • Preheat oven to 400°F. Roast for 1 hour. Make sure a meat thermometer reaches at least 165°F in the thickest part of the thigh. Remove from oven and rest the hens, covered, on a warm platter for 10 minutes. Serve hot.