Follow these steps for perfect results
Cornish hens
Salt
Pepper
Water
Eggs
lightly beaten
Orange marmalade
Orange juice
Honey
Lemon juice
Ground ginger
Orange slices
for garnish
Parsley sprigs
fresh, for garnish
Preheat oven to 350°F (175°C).
Rub Cornish hens with salt and pepper.
Spoon 3 tablespoons of sausage stuffing into each hen cavity.
Tie legs of hens together (optional).
Place hens on a rack in an aluminum foil-lined roasting pan.
Prepare remaining stuffing: Stir 1/2 cup water and eggs into the stuffing.
Spoon stuffing into a lightly greased 13x9 inch baking dish.
Cover the baking dish with foil and set aside.
Prepare orange glaze: Stir together orange marmalade, orange juice, honey, lemon juice, and ground ginger in a small saucepan.
Cook the glaze over medium heat, stirring constantly, until the marmalade is melted (about 5 minutes).
Bake hens at 350°F (175°C) for 30 minutes.
Brush hens evenly with the orange sauce.
Bake for another 20 minutes.
Brush hens again with the orange sauce.
Cover hens loosely with aluminum foil.
Bake hens and stuffing casserole for 40 minutes.
Uncover the stuffing after 30 minutes of the 40-minute bake.
Garnish with orange slices and fresh parsley sprigs before serving (optional).
Expert advice for the best results
For extra crispy skin, pat the hens dry with paper towels before roasting.
Baste the hens frequently with the orange glaze during the last 30 minutes of cooking.
Use a meat thermometer to ensure the hens are cooked through to an internal temperature of 165°F (74°C).
Everything you need to know before you start
20 minutes
The orange glaze can be made ahead of time.
Garnish with orange slices and parsley sprigs. Serve alongside the stuffing casserole.
Serve with roasted vegetables or mashed potatoes.
Accompany with a side salad for a balanced meal.
The sweetness of the Riesling complements the orange glaze.
Discover the story behind this recipe
Common holiday dish
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