Cornish Hens with Wild Rice–Cranberry Stuffing and Jalapeño Jelly Glaze
This simple recipe might well replace a turkey for a special holiday meal. The even browning that the convection oven offers and repeated basting with the slightly spicy glaze guarantee beautifully burnished, succulent little birds.
Recipe information
Yield
makes 6 servings (1 hen per person)
Ingredients
For the Glaze
For the Stuffing
Preparation
Step 1
Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection roast at 350°F. Coat a shallow roasting pan or broiler pan and rack with nonstick spray.
Step 2
To make the glaze, in a small saucepan, heat the jalapeño jelly until melted. Remove from the heat and stir in the orange juice, balsamic vinegar, and mustard. Set aside.
Step 3
Rinse the hens and pat dry with paper towels. Set aside.
Step 4
To make the stuffing, in a medium skillet, melt the butter and add the onion; sauté over medium-high heat for 5 minutes, stirring constantly, until the onion is translucent. Remove from the heat and stir in the chicken broth, cranberries, hazelnuts, orange zest, poultry seasoning, and salt. Stir in the cooked wild rice.
Step 5
Stuff each hen with 3/4 cup of the wild rice mixture. Tie the legs together with the tail of each bird to close the opening. Place on the roasting pan. Brush with the glaze and roast for 20 minutes. Brush again with butter, then with the glaze, and roast in the center of the oven for 10 minutes at a time, until an instant-read thermometer inserted into the meaty portion of the thigh registers 175°F. This should take 25 to 30 more minutes. Baste the hens with any remaining glaze and keep warm until serving.
