Don’t want to roast a whole turkey for Thanksgiving? Keep your dinner small by roasting this Stuffed Cornish Hen recipe with homemade stuffing and other recipes perfect for hosting Thanksgiving for two.
How many people are you serving for Thanksgiving?
Many readers tell me they prefer small-batch recipes because they usually cook for two to four people. That inspired this streamlined Thanksgiving idea: instead of roasting a 15–20 pound turkey, make a stuffed Cornish hen. It’s a perfect size for a small household and delivers the same comforting flavors with far less waste.
I don’t always host a large Thanksgiving. My family of four prefers smaller portions, and a whole turkey often leaves us with leftovers for weeks. Some years we make stuffed turkey breast, turkey tenderloin, or roasted turkey legs, but more often we roast Cornish hens with homemade stuffing. Two hens comfortably feed four people, and any leftovers make excellent chicken salad.
Below is my classic stuffed Cornish hen recipe and notes for scaling and serving. This is a simple, traditional preparation that highlights a flavorful homemade stuffing and a crisp, seasoned roast hen.
What is the difference between a chicken and a Cornish hen?
Cornish game hens are a specific breed of young chicken, often sold as individual birds and sometimes labeled broiler or Cornish hen. They are smaller than a standard whole chicken, which makes them ideal for small meals and special-occasion dinners. Cornish hens are available year-round, frequently in the frozen poultry section, so you can enjoy a scaled-down Thanksgiving any time you want.
Ingredients For Stuffed Cornish Hen
To make a stuffed Cornish hen with classic homemade stuffing, you’ll need:
- Cornish hen: Thawed, giblets removed.
- Fresh thyme: Or substitute rosemary or your favorite herb.
- Salt and pepper: Simple seasoning for the skin.
- Olive oil: For brushing the skin to help it crisp.
- Butter: Adds richness and moisture to the stuffing.
- Onion, celery, and garlic: Aromatics for the stuffing.
- Bread: White or whole wheat, cut into small pieces for the stuffing.
How To Bake Cornish Hens
Start by preparing the stuffing. In a skillet, melt the butter and sauté the chopped onion and celery with a pinch of salt until softened, about 5 minutes. Add minced garlic and cook for another minute. Combine the bread pieces with the sautéed aromatics and a little additional salt, stirring until the bread is moistened.
Fill the hen cavity with the stuffing; any extra stuffing can be spread in the bottom of an 8×8-inch roasting pan. The stuffing in the pan will soak up the pan juices and develop crispy edges in the oven, which I always enjoy more than the interior stuffing.
If you like, tie the hen’s legs together with oven-safe twine for a neater presentation. Brush the exterior with olive oil and rub with a mixture of thyme, salt, and pepper, working some seasoning under the wings and around the legs when possible. You can substitute or add other seasonings such as garlic powder or rosemary to suit your taste.
Roast the hen at 400°F for 50–60 minutes, or until the juices run clear and the internal temperature at the thickest part reaches 165°F. Let the bird rest a few minutes before serving.
Should Cornish hens be cooked covered or uncovered?
Cook your Cornish hen uncovered to keep the skin crisp. Covering the bird with foil traps steam and prevents browning, so avoid covering if you want golden, crispy skin.
How many people does one Cornish hen serve?
Portion size depends on your side dishes. If you serve small sides, one Cornish hen per person makes a generous plate. For a larger holiday spread with multiple sides—mashed potatoes, veggies, stuffing, and dessert—one bird usually feeds two people comfortably, and possibly three if appetites are small.
This recipe makes a single stuffed Cornish hen, which is ideal for a true “Thanksgiving for two” when paired with a couple of sides. For a family of four, simply double the ingredients and roast two hens in a 13×9-inch pan.
More Thanksgiving For Two Recipes
Here are some companion recipes that work well with a Cornish hen—small-batch sides and sauces to complete a scaled-down holiday meal.
- Homemade gravy without drippings — a great way to serve gravy with mashed potatoes.
- Vegan mushroom gravy — flavorful, savory option that pairs well with poultry.
- Vegan stuffed butternut squash — an excellent main for guests who prefer a vegetarian entrée.
- Stovetop scalloped potatoes — frees oven space while delivering creamy potatoes.
- Au gratin potatoes for two — bake alongside the hens if you have oven capacity.
- Green bean casserole without canned soup — a classic side in a small casserole dish to limit leftovers.
- Small batch cranberry sauce — makes a few servings, perfect for a small table.
- Small pumpkin or pecan pies — individual-size pies baked in a 6-inch plate for two people.
Stuffed Cornish Hen
2-4 servings
30 minutes
1 hour
1 hour 30 minutes
Don’t want to roast a whole turkey this year? Keep it small by roasting this Stuffed Cornish Hen with a classic homemade stuffing.
Ingredients
- 1 Cornish game hen, thawed and giblets removed
- 1 teaspoon fresh thyme leaves (or herb of choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil, for brushing
Homemade Classic Stuffing
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter
- 1/2 cup chopped onion
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 4 slices white bread, cut into 1/2-inch pieces
- 1/4 teaspoon salt
Instructions
For the stuffing:
- In a large skillet, melt the butter. Add the chopped onion and celery with a big pinch of salt. Cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
- In a large bowl, combine the bread pieces, the cooked onion mixture, and salt. Stir until the bread is evenly moistened.
For the hen:
- Preheat the oven to 400°F and prepare a small roasting pan or an 8×8-inch pan.
- Mix thyme, salt, and pepper in a small bowl.
- Fill the hen cavity with stuffing. If there is leftover stuffing, place it in the bottom of the pan; otherwise set the hen on a roasting rack.
- Optionally tie the hen’s legs with oven-safe twine to keep them secure, then place the bird on the stuffing or rack.
- Brush the hen with olive oil and rub the thyme mixture all over, including under the wings and around the legs when possible.
- Bake 50–60 minutes, or until juices run clear and the internal temperature reaches 165°F in the thickest part. Let rest briefly before serving.
Notes
- To double the recipe for two hens, use a 13×9-inch pan and increase cooking space as needed.
- Pair this main with small-batch sides and sauces to keep the meal manageable and minimize leftovers.
First published on November 3, 2016