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Honey Glazed Hens w/Corn Bread Stuffing

Posted on October 8, 2012 by Webdev

Honey Glazed Hens w/Corn Bread Stuffing

Serves 4

2 cornish game hens
2 Tablespoons honey
Salt and pepper

For stuffing
4 cups corn bread, cut into cubes
3 Tablespoons unsalted butter
1 cup onion, chopped
1/2 cup celery, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 pound gf Italian sausage
1 clove garlic, minced
1/4 cup parsely, chopped
1/2 Tablespoon fresh sage, chopped
1/2 Tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon hot red pepper flakes
1/3 cup gf chicken stock
1 egg, beaten

Wash, and dry hens inside and out. Sprinkle birds inside and out with salt and pepper. Set aside.
Preheat oven to 400 degrees F.
For stuffing:
Place corn bread in a large bowl and set aside.
In a small skillet, cook sausage until done; remove from pan and set aside. Heat a large heavy skillet over medium-high heat and add butter. When butter has melted add onions, celery, green and red peppers and garlic. Cook and stir about 5 minutes; remove pan from heat. Add to skillet, parsley, sage, thyme, salt, pepper and red pepper flakes. Add sausage and vegetable mixture to corn bread and toss until combined. Add chicken stock and egg and toss. Adjust seasonings.
Loosely pack the stuffing into the body and neck cavities of the birds. With kitchen or butcher’s string, tie each birds legs together. You will have extra stuffing which you can bake separately. Arrange hens, breast side up in a roasting pan. Roast for 25 minutes. Warn the honey in a microwave. Remove the hens and baste with warmed honey; return to oven. Roast for another 20 to 25 minutes or until an inserted meat thermometer registers 180 degrees F. Remove from oven and to a platter and let rest for 10 minutes. Cut hens in half through center of breast bone and serve 1/2 hen and a helping of stuffing per serving.

For easy, delicious gf homemade Italian Sausage, click here.


Posted in: Holidays & Entertaining

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