If you’re on the hunt for a show-stopping dinner that feels festive yet approachable, I’ve got just the thing for you. This Cornish Hen with Apple Cranberry Stuffing Recipe is one of my absolute favorites, and honestly, it’s become a family tradition in my house. It’s everything you want on your plate: juicy Cornish hens paired with a sweet and savory apple cranberry stuffing that’s bursting with fresh herbs and toasted pecans. I promise, once you try it, you’ll be hooked.

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Why You’ll Love This Recipe

Perfect individual portions: Cornish hens serve up beautifully for smaller groups or when you want that elegant presentation for each guest.
Balanced flavors: The sweetness of apples and cranberries complements the savory herbs and pecans in the stuffing in such a delightful way.
Impressive but easy: It looks fancy, but the steps are straightforward enough for even midweek cooking if you plan ahead.
Juicy, golden hens every time: Following the roasting tips here will give you tender meat with gorgeously crispy skin that my family goes crazy for.

The image shows a white platter with four golden-brown roasted chickens arranged in the center, each with crispy, slightly shiny skin. Underneath the chickens, there is a colorful bed of wild rice mixed with red cranberries and small green herbs. Fresh green sage leaves are scattered around and partly under the chickens, adding contrast to the warm tones. The platter sits on a wooden table next to a fork and spoon with wooden handles, a folded green cloth napkin, a white plate, and a glass of white wine. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cornish Hen with Apple Cranberry Stuffing, festive Cornish Hen dinner, easy holiday poultry recipe, juicy Cornish hen with stuffing, apple cranberry stuffing recipe

Ingredients You’ll Need

To make this Cornish Hen with Apple Cranberry Stuffing Recipe sing, I like to use fresh herbs and quality ingredients that bring out the best flavors. Using a long grain and wild rice blend adds a nice texture to the stuffing, and don’t skip the Fuji apples—they add a crisp sweetness that balances the tart cranberries perfectly.

Flat lay of a whole Cornish hen with smooth pale skin, a small pile of long grain and wild cooked rice in a simple white ceramic bowl, a half peeled and diced Fuji apple showing crisp white flesh, a small handful of sweetened dried cranberries, a few sprigs of fresh flat-leaf parsley, a few sprigs of fresh sage, a few sprigs of fresh thyme, a small mound of chopped onion, a small mound of chopped celery, a small pile of coarsely chopped pecans, a small white bowl of melted unsalted butter, a small white bowl with amber maple syrup, a small white bowl with light golden apple cider, a small white bowl holding smooth Dijon mustard, and a small white bowl with ground cinnamon powder, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cornish Hen with Apple Cranberry Stuffing, festive Cornish Hen dinner, easy holiday poultry recipe, juicy Cornish hen with stuffing, apple cranberry stuffing recipe

Unsalted butter: Essential for sautéing veggies and brushing on the hens for that lovely golden color.
Onion: Adds depth and sweetness when softened gently.
Celery: Brings a subtle crunch and fresh earthiness to the stuffing.
Pecans: Toasted for that nutty crunch that makes this stuffing extra special.
Fresh sage: Classic herb that pairs wonderfully with poultry and fall flavors.
Fresh thyme: Adds a fragrant, woodsy note that lifts the stuffing.
Cooked rice (long grain and wild blend): The base of the stuffing; I recommend cooking it in chicken broth for extra flavor.
Fuji apples: Peeled and diced; their natural sweetness is key to the stuffing.
Sweetened dried cranberries: For tartness and vibrant pops of flavor.
Fresh flat-leaf parsley: Brightens up the stuffing and balances the richness.
Kosher salt & black pepper: To season perfectly and enhance all flavors.
Apple cider: Used both for deglazing and making the delicious glaze – adds fruity brightness.
Maple syrup: Provides that rich, natural sweetness in the glaze.
Dijon mustard: A tiny kick for balance in the glaze.
Ground cinnamon: Just a pinch warms the glaze with cozy spice.
Cornish hens: Small, tender birds perfect for single servings and impressive plating.
Melted unsalted butter: For brushing the hens before roasting to get that gorgeous crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cornish Hen with Apple Cranberry Stuffing Recipe is—you can easily make it your own. Over time, I’ve played around with the herbs and fruits depending on the season, and it never disappoints.

Herb swap: If you don’t have fresh sage or thyme, dried versions work fine, or try rosemary for a woodsy twist. Just remember to use less dried herbs, as they’re more concentrated.
Fruit variations: Swap cranberries for dried cherries or raisins, and try pears instead of apples to keep that sweet-tart balance depending on what’s fresh or on hand.
Nut-free: If you need to avoid nuts, simply omit the pecans and maybe add sunflower seeds for crunch instead.
Stuffing alternatives: For a lower-carb option, try cauliflower rice instead of traditional rice—you’ll still get all those wonderful flavors.

How to Make Cornish Hen with Apple Cranberry Stuffing Recipe

Step 1: Make the Flavorful Stuffing

Start by melting butter in a skillet over medium heat until it stops foaming. Then add chopped onion and celery, cooking gently for about 5 minutes until soft and fragrant—this is where the magic starts. Next, toss in pecans, fresh sage, thyme, and season with a pinch of kosher salt and black pepper. Cook everything together for another 3 minutes until the pecans release their nutty aroma. Don’t forget to splash in a bit of apple cider to deglaze the pan—it helps lift all those flavorful bits stuck to the bottom. Remove from heat and gently fold in your cooked rice, diced apples, dried cranberries, and fresh parsley. Season to taste, then set the stuffing aside while you prepare the rest.

Step 2: Prepare the Sweet and Spicy Glaze

Next up, the glaze! Combine apple cider and maple syrup in a small pot and bring it to a boil. Reduce the heat and let it simmer until it thickens to a syrupy consistency—this should take about 15 minutes and the volume will reduce to roughly half a cup. Whisk in Dijon mustard and cinnamon, giving it a smooth, balanced flavor that will caramelize beautifully on your hens.

Step 3: Stuff and Roast the Cornish Hens

Take the Cornish hens out of the fridge about 30 minutes before cooking to bring them to room temperature—that helps with even roasting. Remove the giblets, rinse the hens, and pat them dry with paper towels to get crisp skin. Preheat your oven to 425°F, placing the rack low so the hens cook evenly. I strongly recommend roasting on a rack inside a foil-lined baking sheet rather than a heavy roasting pan; this way the air circulates around the birds for golden skin on all sides. Lightly season the cavities with salt and pepper, then spoon about ½ cup of stuffing inside each hen. Tie the legs closed with kitchen twine and tuck the wings under for neat presentation. Brush melted butter all over the skin, season with salt and pepper, and place them on your rack with space in between.

Roast for 20 minutes, then lower the oven temperature to 375°F. Continue roasting for another 40 to 50 minutes, glazing the hens every 10 minutes during the last 30 minutes to build layers of sticky, flavorful coating. If you notice they’re browning too fast, tent loosely with foil. The hens are done when the thickest part of the thigh registers 180°F and the juices run clear. Let them rest 10 minutes before carving to keep them juicy.

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Pro Tips for Making Cornish Hen with Apple Cranberry Stuffing Recipe

Use a roasting rack: I discovered this trick when I noticed a more evenly browned hen with crispier sides versus roasting straight on a pan.
Stuff loosely: Don’t overpack the hens—the stuffing needs room to expand without making the birds cook unevenly.
Let the hens rest: I used to skip this but learned it’s key to juicy meat; resting redistributes the juices beautifully.
Check doneness with a thermometer: To avoid dry meat, always aim for 180°F in the thigh rather than guessing by color or time.

How to Serve Cornish Hen with Apple Cranberry Stuffing Recipe

Cornish Hen with Apple Cranberry Stuffing Recipe - Serving

Garnishes

I like to garnish these hens with a sprinkle of fresh parsley and a few whole cranberries just before serving—it brightens the plate and adds a pop of color that makes it feel festive without extra fuss.

Side Dishes

My go-to sides are roasted Brussels sprouts tossed with a little balsamic glaze and creamy mashed potatoes or a simple green salad dressed with lemon vinaigrette. The richness from the hens and stuffing pairs perfectly with the crisp veggies.

Creative Ways to Present

For special occasions, I love placing each cornish hen on a bed of extra stuffing on a warm platter, surrounded by apple slices and sprigs of thyme. It makes an impressive centerpiece, and your guests will appreciate the attention to detail.

Make Ahead and Storage

Storing Leftovers

I usually pack leftover hens and stuffing separately in airtight containers and store them in the fridge. This keeps the stuffing moist but not soggy, and the hens stay tender for up to 3 days—perfect for quick lunches or another cozy dinner.

Freezing

If I want to make this recipe ahead for a crowd or save some for later, I freeze the stuffing and hens separately with cling wrap and foil to avoid freezer burn. They freeze well for up to a month and thaw easily overnight in the fridge.

Reheating

To reheat, I wrap the hens in foil and warm them in a 350°F oven for about 15-20 minutes, brushing with a little of the reserved glaze to keep the skin shiny and flavorful. The stuffing reheats nicely in the microwave or oven with a sprinkle of water to keep it moist.

FAQs

Can I use regular chicken instead of Cornish hens for this recipe?

Absolutely! If you don’t have Cornish hens, using individual-size chickens or even chicken thighs can work. Just adjust the cooking time accordingly; larger birds will take longer to reach the safe internal temperature of 165°F and may require more stuffing or cooking in a larger pan.
Is it safe to stuff the Cornish hens before roasting?

Yes, but make sure to stuff loosely so heat circulates inside the cavity. Also, using a food thermometer is essential to ensure the stuffing reaches at least 165°F to avoid any food safety issues.
What’s the best way to get crispy skin on the hens?

Pat the hens dry before seasoning and roasting and brush them generously with melted butter. Roasting on a rack allows air to circulate around the bird, creating crispy, golden skin on all sides.
Can I prepare the stuffing ahead of time?

Definitely! You can prepare the stuffing a day ahead and refrigerate it. Just bring it to room temperature before stuffing the hens to ensure even cooking.

Final Thoughts

This Cornish Hen with Apple Cranberry Stuffing Recipe is honestly one of those dishes that’s as comforting as it is impressive, and I love how it brings everyone together around the table. Whether you’re cooking for the holidays or just a special weekend dinner, I hope you give it a try and see how easy it is to pull off. From the juicy hens to the sweet, herby stuffing and that irresistible glaze, this recipe is a guaranteed crowd-pleaser. Trust me, once you make it, it’ll become a favorite you’ll want to revisit again and again.