Recipe of the Week: Cornish Game Hens with Stuffing

November 10, 2009 at 12:05 am (Food Pairing - Malbec, Recipe of the Week, Uncategorized)


photo courtesy of flickr user longhorndave

This flavorful poultry dish pairs perfectly with a glass of full-bodied Argentinian Malbec.  I was lucky enough to have this for a family dinner last night, and it was truly delicious – definitely a rival for traditional Thanksgiving dinner!

Cornish Game Hen Dinner

Serves 4


  • 4 Cornish Game Hens
  • 4 full garlic bulbs
  • 2 lemons
  • 6 sprigs of Rosemary
  • House herb mix
  • Olive Oil
  • Salt and Pepper


1. Preheat oven to 375 degrees.

2. Wash Cornish Game Hens inside and out with cold water and dry with paper towels.

3. Stuff each game hen with 1 full garlic bulb cut crosswise.

4. Stuff each game hen with 1/2 of 1 lemon cut in quarters.

5. Stuff 1 sprig of rosemary in each game hen.

6. Tie legs together with string.

7. Pour Olive Oil over each bird to cover it.

8. Sprinkle house herb mix over each bird and skin rosemary of each branch and sprinkle over each bird.

9. Salt and pepper each bird

10. Lay all 4 birds in a greased casserole dish, not touching each other

11. Cook in preheated oven for 1 hour for normal sized birds.

12. Take out when golden brown and let rest for 5 minutes before serving.


In a separate large pan make stuffing to serve on the side.

Stuffing Ingredients

  • 1 large package of Pepperige Farm Stuffing (small bits)
  • 4 stalks of celery washed and strung
  • 1 medium onion
  • 1 apple skinned and cored
  • 1/2 cup of dried cranberrries
  • 1/2 cube of butter
  • 2 cups of chicken stock
  • Olive oil


1. In a large pan over medium heat place olive oil in pan.

2. Dice onion, celery, apple and saute in the pan for 5+minutes stirring occassionally.

3. Add butter and chicken stock

4. Add stuffing mix and heat together for 2-3 minutes under low heat

5. Transfer to a greased baking dish

6. Place in oven with the birds for the last 1/2 hour of cooking until hot

Serve the birds and stuffing with any version of cranberry sauce you like. Adding lemon zest over cranberry sauce gives it a tasty zing!


1 Comment

  1. Gascón Malbec Ambassador said,

    Very good to see a “full-bodied Malbec” paired with some poultry, here — the strong Argentine varietal adds such texture to a turkey, chicken, or hen dinner. I’m surprised at how well the dark richness goes with colder, lighter, dishes, too: it’s a rather versatile red wine, probably due to the softer tannins. It’ll even go great with appetizers: something about a nice raw red pepper salad with a glass of Malbec just hits the spot. I had a few glasses of Malbec at Thanksgiving and the density paired well with everything from yams to potatoes to sausage.

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