I started making this Apricot Cornish Hens with Pecan Dressing recipe when I first started cooking a million years ago!!! I thought the glaze and the use of the cornish hens made it pretty special and the fact that I could use a store bought stuffing mix and just “doctor it up” made me think I could handle making this dish and serving it to company. I was right. I served it for my first Thanksgiving with a special boyfriend; on a “date night” with a real foodie and to a visiting guest from out of state. Each time, it got rave reviews. It is on the menu again this year for Thanksgiving since I’m just cooking for two.
Cornish hens will cook in an hour making it very manageable for a easy holiday feast. The glaze is simple but totally delicious. Adding toasted pecans to the stuffing adds a little crunch and also make it more festive. If you can find fresh apricots, cut them in half to garnish your holiday platter. I had dried apricots on hand so I used those.
Depending on your guest’s appetite, these can be cut in half so you can serve four. I love the presentation of the whole cornish hen on a plate with the stuffing underneath, but that is a lot of food so use your judgement. Every guy I know can eat a whole one!
I typically cook these sitting on a small rack over a baking sheet pan so the bottom doesn’t get soggy.
This is a tried and true recipe that works for all kinds of situations but this year, it will be on my holiday table. Enjoy.
To get started, preheat the oven to 350 degrees F. Sprinkle the cornish hens with salt and pepper on both the outside and the inside of the hens.
To make the glaze, add the apricot preserves, cornstarch, white wine and butter to a small sauce pan on the stove. Heat until the glaze starts to thicken and is nice a bubbly. About five minutes.
Brush each hen with some glaze and put in the oven. You will brush the birds with the glaze a couple of times while they cook.
You will roast for about 50 – 60 minutes until fully cooked. The internal temperature should be 165 degrees F. Use a meat thermometer to test.
Remove the birds from the oven and cover with foil and let them rest for 15 minutes before serving.
To make the stuffing/dressing, I purchase a store bought brand and follow the directions on the box. Use your favorite. To make it a little special, I toast up some pecans in a small, dry skillet on the stove until they are lightly toasted. This will take about five minutes. Watch carefully so they don’t burn…toss occasionally. If you like, you can chop the pecans, but I like them whole. Your choice.
Add the toasted pecans to the prepared stuffing and serve on a large platter with the cornish hens sitting on top (I love the presentation). You can garnish the plate with dried or fresh apricots and some pecan halves.
Just a note on stuffing vs. dressing. The stuffing we all love at Thanksgiving gets it’s name from physically stuffing the bird. Dressing, on the other hand, is the same “stuff” but is baked or made on the stove top in this case, separate and outside of the bird.
In my house, we’ve been calling it stuffing since I was a kid, so no matter how we make it, it is still stuffing to us. But, I wanted you to know the difference. By the way, I have a fabulous family recipe for homemade stuffing that you should try. Nanny’s Stuffing came from my grandmother and is still used by every member of the family. So good.
Looking for other Thanksgiving recipes? Be sure to check out my Thanksgiving Menu for Two and my Thanksgiving Menu for the whole family.
Don’t miss my selection of cranberry sauce recipes…I add a new flavor combo almost every year. Enjoy!
Cranberry and Elderberry Sauce
Jellied Cranberry & Pomegranate Sauce
Apricot Cornish Hens With Pecan Stuffing
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cornish Game Hens rinsed and dried
- ½ Cup Apricot Preserves
- 1 ½ Tsp. Cornstarch
- 3 Tbsp. White Wine
- 2 Tbsp. Butter
- Kosher salt & freshly ground black pepper
- 1 Box of chicken or turkey stuffing mix
- ½ Cup Toasted and chopped pecans
- Fresh or Dried Apricots for serving optional
- Whole Pecan Halves for serving optional
Instructions
- Preheat the oven to 350 degrees. Sprinkle the Cornish hens with salt and pepper on both the outside and inside of the hen.
- Mix the rest of the ingredients in a small saucepan on the stove and heat until the glaze is thickened. (About five minutes). Brush each hen with the glaze and put in the oven.
- Glaze the birds a couple of time while they cook. Roast the hens for approximately 50 minutes to one hour. Take out of the oven and cover with foil and let rest for 15 minutes.
To make stuffing:
- Prepare the store bought stuffing per the boxes instructions.
- Toast the pecans on the stove in a small skillet until lightly toasted. (About 5 minutes). Watch carefully to be sure they don’t burn.
- Stir into the prepared stuffing.
- Serve your Cornish hens on a bed of stuffing and garnish the platter with the apricots and pecan halves.
