• 4 cornish game hens, one per serving
  • For every 2 hens:
    • 1 cup bread, small cubes
    • 10 saltine crackers
    • ¼ cup dried cranberries, or raisins
    • 1 cup chopped onion
    • 1 clove garlic
    • 1 egg
    • 1 teaspoon chopped fresh parsley
    • 1 teaspoon chopped fresh sage
    • ½ teaspoon thyme
    • 2 tablespoons plum jam
    • fresh black pepper
    • olive oil


Sauté the onion and garlic in 1 tbsp olive oil until clear. Crumble the crackers into fine pieces, then mix in the bread cubes, onion and garlic, and all other ingredients except the jam. Add 1 tbsp of jam, grind in about 1/2 tsp black pepper, and mix by hand to a doughy consistency, adding more jam until the mixture holds together in a ball.

Stuff the cornish hens, then pepper the outside and rub olive oil into the skin. Roast on a rack for 1 hour at 375∫F, and tent with foil for the last 10 minutes if the skin is browning too fast.

Remove from oven, cool on the roasting rack for 5 to 10 minutes, then carve in half.

MacGourmet downloadCornish Hens. To import, drag image to your MacGourmet recipe box.