If you’re looking for a recipe that’s not only a feast for your taste buds but also a stunning centerpiece for any meal, you’re in the right place. I absolutely love this Stuffed Cornish Hens with Apple Cranberry Glaze Recipe because it combines juicy, tender hens with a cozy, flavorful stuffing and a glossy, sweet-tart glaze that will wow your guests and family alike. Trust me, once you try this, you’ll be reaching for the recipe again and again—whether it’s for a special holiday or a Sunday dinner that needs that little extra magic.

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The sweet apple cranberry glaze perfectly complements the savory herb stuffing, creating a harmony my family can’t get enough of.
Beautiful Presentation: These Cornish hens come out golden and glossy, making for a gorgeous plate without looking like you spent all day cooking.
Manageable Prep and Cooking: I love how this recipe fits nicely into a weekend schedule — not too rushed, with time to relax while it roasts.
Impressive Yet Approachable: It’s the kind of dish that looks fancy but is surprisingly simple, so you can feel proud without stress.

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 - Stuffed Cornish Hens with Apple Cranberry Glaze, Cornish Hen main dish, elegant holiday poultry, flavorful stuffed Cornish hens, apple cranberry glaze recipe

Ingredients You’ll Need

These ingredients come together beautifully to create a hearty, comforting stuffing and a luscious glaze that coats the Cornish hens with just the right amount of sweetness and spice. When shopping, I recommend fresh herbs and crisp apples for the best flavor—oh, and don’t skip the pecans for that lovely nutty crunch.

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 - Stuffed Cornish Hens with Apple Cranberry Glaze, Cornish Hen main dish, elegant holiday poultry, flavorful stuffed Cornish hens, apple cranberry glaze recipe

Unsalted butter: Using unsalted allows you to control the saltiness perfectly.
Chopped onion: Adds that foundational savory note—sweet when cooked just right.
Chopped celery: Provides crunch and subtle earthiness.
Coarsely chopped pecans: Toasted pecans bring texture and a rich, nutty flavor.
Fresh sage: Classic herb for poultry, gives the stuffing an aromatic warmth.
Fresh thyme: A light, fresh herb that pairs perfectly with sage and chicken.
Cooked rice: I prefer a wild and long grain blend for a rustic texture and flavor depth.
Fuji apples (peeled and diced): Sweet with a little tartness, they keep the stuffing lively.
Sweetened dried cranberries: They add bursts of tart sweetness that contrast nicely with the savory notes.
Fresh flat-leaf parsley: Brightens the stuffing with color and a mild herbal lift.
Kosher salt & freshly ground black pepper: Essential for seasoning at every step.
Apple cider (for deglazing and glaze): Brings a sweet acidity that ties everything together.
Maple syrup: Adds a natural sweetness and rich depth to the glaze.
Dijon mustard: A bit of tang for the glaze to balance the sweetness.
Ground cinnamon: Just a pinch adds warmth and spice without overpowering.
Cornish hens: Around 1.25 to 1.5 pounds each — perfect single servings that roast evenly.
Melted unsalted butter (for brushing hens): Helps develop that golden, crispy skin every time.

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 making this recipe my own by tweaking the stuffing or glaze to suit the season or my mood. Honestly, this Stuffed Cornish Hens with Apple Cranberry Glaze Recipe is so versatile that little adjustments can make it feel brand new every time you make it.

Nut-Free Version: I’ve swapped pecans with toasted sunflower seeds and the stuffing still tastes fantastic with a great crunch.
Herb Variations: Sometimes I add rosemary or marjoram instead of thyme for a different herbal profile that’s just as delicious.
Gluten-Free Stuffing: Switching rice to quinoa works perfectly if you need a gluten-free option with extra protein.
Seasonal Fruits: In the fall, I’ve tried adding diced pears instead of apples, and the glaze still pairs beautifully.

How to Make Stuffed Cornish Hens with Apple Cranberry Glaze Recipe

Step 1: Create the Flavorful Stuffing

Start by melting butter in a skillet over medium heat until it stops foaming—that’s when it’s perfectly hot. Toss in your chopped onions and celery, cooking gently until they turn soft and translucent, usually about 5 minutes. This slow cooking is key since it sweetens the veggies and builds the base for the stuffing. Next, stir in the pecans, fresh sage, thyme, and a quick sprinkle of salt and pepper. Let everything mingle on the heat for another 3 minutes until your kitchen smells like heaven and the pecans toast lightly. To capture every bit of flavor, splash a bit of apple cider in the pan to deglaze, scraping up those tasty brown bits from the bottom. Then, off the heat, stir in cooked rice, diced apples, dried cranberries, and fresh parsley. Season generously with salt and pepper. I always taste it here — it’s your chance to adjust the seasoning before you stuff the hens.

Step 2: Make the Apple Cranberry Glaze

While the stuffing is resting, start your glaze by combining apple cider and maple syrup in a small saucepan. Bring it to a boil, then lower the heat just enough to keep it bubbling steadily. This simmering stage takes patience—about 15 minutes—to reduce the liquid down to a syrupy consistency that will cling beautifully to the hens when brushed on. Once thickened, whisk in Dijon mustard and cinnamon until everything is smooth and glossy. Set it aside but keep it warm so it’s ready for the final glaze application.

Step 3: Prepare and Stuff the Cornish Hens

About 30 minutes before roasting, take the hens out of the fridge to bring them closer to room temperature—that helps them cook evenly. Remove giblets if there are any, rinse the hens thoroughly, and pat them dry with paper towels. Preheat your oven to 425°F and position a rack in the lower third for even heat circulation. I like to use a roasting rack on a rimmed baking sheet lined with foil—this setup helps the skin get golden all around, not just on top. Spray the rack with cooking spray to prevent sticking. Season the inside of each hen with salt and pepper, then gently stuff about 1/2 cup of your prepared stuffing into each cavity, being careful not to pack it too tightly (you want the stuffing to stay moist and fluffy). Tie the legs together with kitchen twine and tuck in the wings—this helps the hens cook evenly and look neat on the plate.

Step 4: Roast and Glaze to Perfection

Brush the entire surface of each hen with melted butter and season again with salt and pepper. Pop them in the oven and roast at 425°F for 20 minutes to lock in juices and start crisping the skin. Then reduce the heat to 375°F and keep roasting for another 40 to 50 minutes. During the last half hour, every 10 minutes, gently brush on the apple cranberry glaze—this builds up that gorgeous, sticky-sweet coating that everyone will rave about. If you notice the hens browning too much early on, loosely cover them with foil to prevent burning. When they’re done, the internal temperature should reach 180°F in the thickest part of the thigh, and the juices should run clear. Let them rest for at least 10 minutes so the juices redistribute and the temperature evens out, making for juicy, flavorful bites.

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Pro Tips for Making Stuffed Cornish Hens with Apple Cranberry Glaze Recipe

Room Temperature Hens: Bringing hens out 30 minutes before roasting ensures even cooking and prevents dryness.
Don’t Overstuff: I learned the hard way that too much stuffing can lead to uneven cooking inside the cavity—keep it generous but loose.
Glaze Timing: Applying the glaze in the last 30 minutes while roasting builds gorgeous layers of flavor and shine without burning the sugars.
Use a Roasting Rack: Roasting on a rack helps get all sides golden and crispy—hens roasted flat in a pan are good but not quite as stunning.

How to Serve Stuffed Cornish Hens with Apple Cranberry Glaze Recipe

Stuffed Cornish Hens with Apple Cranberry Glaze Recipe - Serving

Garnishes

I like to sprinkle a little fresh parsley or chopped sage over the finished hens—it adds a fresh pop of color and highlights those lovely herbs inside the stuffing. A few whole cranberries or thin apple slices on the side not only make for pretty presentation but also echo the flavors in the glaze and stuffing.

Side Dishes

Some of my favorite sides to pair with this recipe are creamy mashed potatoes or a savory wild rice pilaf. Roasted root vegetables or a simple green salad with a light vinaigrette balance the rich hens perfectly. If it’s holiday time, a classic green bean casserole or a warm butternut squash soup rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I like to serve each Cornish hen on a wooden board or rustic platter with small ramekins of extra glaze for dipping. Adding edible flowers or a few toasted pecan halves around the plate gives a sophisticated touch. Sometimes, I garnish with thin apple fans placed artfully beside the hens for a seasonal vibe that really impresses guests.

Make Ahead and Storage

Storing Leftovers

After the meal, I like to cool leftovers quickly and store them in airtight containers in the fridge. Stuffed Cornish hens fridge well for up to 3 days, and the flavors actually deepen overnight, so leftovers are a delight to reheat.

Freezing

I’ve frozen whole cooked Cornish hens wrapped tightly in foil and stored in freezer bags. Defrost overnight in the fridge before reheating for best results. The glaze can thicken up in the freezer, so I sometimes keep extra glaze on the side for brushing when reheating.

Reheating

To reheat, I cover the hens loosely with foil and warm them in a 350°F oven until heated through, about 20-25 minutes. During reheating, I brush on a little extra glaze to revive that sticky, glossy finish and keep the skin from drying out.

FAQs

Can I use chicken breasts or thighs instead of Cornish hens?

You definitely can! While Cornish hens are perfect single-serving birds that roast evenly and look pretty on the plate, using chicken breasts or thighs with this stuffing and glaze will also work well. Adjust cooking time accordingly; dark meat thighs typically take longer, while breasts cook faster. Just be sure to monitor internal temperatures to avoid dryness.
How far in advance can I prepare the stuffing?

You can prepare the stuffing a day in advance and keep it covered in the fridge. This actually helps the flavors meld together. Just bring it to room temperature before stuffing the hens to keep everything cooking evenly.
Is it necessary to tie the legs of the Cornish hens?

Tying the legs helps the hens cook more evenly and keeps the stuffing snug inside. It also gives the hens a neat, attractive shape for serving. If you don’t have kitchen twine, you can also tuck the legs under carefully or secure gently with toothpicks.
What should I do if my glaze starts to burn?

If you see the glaze browning too quickly in the oven, simply cover the hens loosely with foil. The foil protects them from direct heat while still letting them cook through nicely. Also, reduce how often you brush the glaze during the last part of roasting.

Final Thoughts

This Stuffed Cornish Hens with Apple Cranberry Glaze Recipe holds a special place in my kitchen because it strikes such a lovely balance between simple, approachable cooking and making something feel truly festive. I remember making this the first time I had guests over who loved fuss-free, flavorful dishes—and it was an instant hit. If you’re searching for a recipe that will elevate your dinner table without complicated steps, you’ve found it here. I’m excited for you to try it and hear how it becomes one of your favorites, too.