Stuffed Cornish Game Hens

Name: Stuffed Cornish Game Hens
Prep time: 30 min
Cook time: 155 min
Total time: 205 min
Yield: 4 servings
Ingredients: 1 jar apricot preserves; 1 tablespoon prepared mustard; 1 ½ tablespoons brown sugar; 1 package Jiffy Corn Muffin Mix; 1 large egg; ⅓ cup milk; 1 yellow onion; 1 green bell pepper; 2 stalks celery stalks; 4 chicken gizzards; 4 tablespoons unsalted butter; ½–¾ cup milk; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 4 Cornish game hens; 1 tablespoon vegetable oil; 2 teaspoons kosher salt; 1 teaspoon black pepper

Savory cornbread dressing fills these little hens before they roast to a golden finish. A final brushing of apricot-mustard glaze gives them a sweet shine fit for a festive dinner.

By Betty Lou GardnerAbout 3 hours 25 minutesUpdated 2026-08-22

These Stuffed Cornish Game Hens are golden, elegant, and full of comforting flavor with savory cornbread dressing tucked inside and a glossy apricot glaze brushed over the skin! The sweet-savory combination feels festive without being complicated, making this a beautiful centerpiece for holiday dinners, special family gatherings, or any meal that deserves a little extra attention.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think the little hens look smaller before they go into the oven than they do on the table. I keep the dressing moist enough to hold together in my hand but not much wetter than that. I save a little glaze for the last brushing. That’s the one that gives them their shine.

How to Make Stuffed Cornish Game Hens

◆

Baked Jiffy cornbread in a round pan beside a large bowl of crumbled cornbread for the stuffing.

Bake the Cornbread

Prepare the Jiffy cornbread, let it cool, and crumble it for the stuffing base.

Chopped chicken gizzards, onion, green bell pepper, and celery sautéing in butter in a skillet.

Cook the Gizzards and Vegetables

Simmer the gizzards until tender, then sauté the onion, green bell pepper, and celery in butter.

Cornbread stuffing mixed with sautéed vegetables and chopped gizzards beside a measuring cup of milk.

Prepare the Stuffing

Combine the cornbread, vegetables, and gizzards, then add only enough milk for the mixture to hold together gently.

Four stuffed Cornish game hens in a roasting pan being brushed with apricot glaze.

Stuff and Glaze the Hens

Season the hens, fill them loosely, and brush with the cooking portion of the apricot glaze.

Four apricot-glazed Cornish game hens roasting breast-side up with cornbread stuffing visible in the cavities.

Roast, Glaze, and Rest

Roast breast-side up, brush in stages, cook both the poultry and stuffing to 165°F, and rest before serving.

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

Learn More →

What Cooks Are Saying

◆

—

No reviews yet

Sort reviews With photos only

Loading approved reviews…

A question about this recipe?

Send ingredient, instruction, or correction questions to the recipe inbox.

Email Recipesrecipes@gbbutterclub.com

Equipment

Roasting pan (Use a shallow pan large enough to hold four hens with a little space between them.)
8-inch square or 9-inch round baking pan
Large mixing bowl
Small saucepan
Medium skillet
Small bowl (Use as the clean bowl for the reserved final glaze.)
Small baking dish (Optional; use for extra stuffing.)
Pastry brush (Use a clean brush for the reserved final glaze.)
Instant-read thermometer (Use to verify 165°F in the innermost thigh, thickest breast area, and center of the stuffing.)
Kitchen twine (Optional.)
Measuring cups and spoons

Visit the Shop

The Butter Club

Made for Your Table. Thoughtful food and gathering experiences built around the setting and the people at your table.

Tell Me About Your Event