Cornish Game Hens with Savory Sage Stuffing Balls
prepare this easy main entree at any time of the year


You don't have to wait until Thanksgiving to enjoy this recipe, make this any time of the year. I created this for a gourmet dinner party making the dressing into little balls for a different presentation.

Cornish Game Hens
recipe created by Peggy Bucholz and
photographed for

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Prep Time: 55 min      Cook Time: 55 min      Servings: 10



5 Cornish Game Hens, halved lengthwise, cleaned, backbone removed
1 tablespoon Dijon mustard
1 tablespoon Butter
Salt and pepper


Preheat oven to 425 degrees F.

In a small bowl combine Dijon mustard, butter, salt and pepper. Place hens skin side up on a greased foil lined baking sheet and brush with the mixture. Roast for 35 minutes or until juices run clear. Remove from oven and blot on paper towels.

Stuffing Balls:

1 cup onions chopped
4 tablespoons butter
1/2 cup celery, chopped
6 cups dry bread cubes
2 eggs, beaten slightly
2 cups chicken broth or water
4 tablespoons dried parsley flakes
4 teaspoons dried rubbed sage
2 teaspoons dried poultry seasoning
1/2 teaspoon freshly cracked black pepper
1 teaspoon freshly grated nutmeg
2 tablespoons butter, melted


Lower oven temperature to 375 degrees.

In a skillet melt butter over medium-high heat, saute onion and celery until softened; transfer to a large bowl, add bread cubes.

In a smaller bowl combine eggs, broth or water, parsley, sage, poultry seasoning, pepper and nutmeg; pour over the bread cubes and blend well.

Use your hands to shape stuffing into 2-inch or smaller balls; place on a greased baking sheet or in a mini muffin tin; drizzle with 2 tablespoons melted butter; bake uncovered for 20 minutes. they are so cute and absolutely delicious. Makes approximately 30 stuffing balls.


1/2-cup chicken broth
1/2-cup dry red wine
2 tablespoons butter
1 teaspoon fresh thyme
Sage leaves for


In a saucepan over medium high heat combine chicken broth, red wine and 1 teaspoon fresh thyme. Bring to a boil and reduce to 1/2 cup. Turn off heat, whisk in 2 tablespoons butter. Strain and spoon sauce onto plates. Arrange hens on top the sauce, add 3 stuffing balls to each plate, garnish with sage leaves if desired and serve.


Wine recommendation: Pinot Noir; Merlot

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