Stuffed with savory polenta, herbs, and root vegetables, and then slow roasted with a sweet apricot glaze, these Polenta Stuffed Cornish Hens & Balsamic Apricot Glaze are the perfect addition to your holiday table! Cornish hens are my go-to when I want something special, while still keeping it small. The best part? They're so simple to make, but are sure to impress at your next holiday meal!
Author: Jacqui @ DishingDelish.com
4Tyson® All Natural Premium Cornish Hens
For the Stuffing
118oz packageprepared polenta, chopped into 1/2-inch pieces
2tbspolive oilextra virgin
2mediumcarrotspeeled and chopped
1/2cupchicken or vegetable stock
1mediumparsnippeeled and chopped
For the Glaze
110oz jarapricot preserves
Preheat oven to 375°F.
In a large skillet over medium heat, melt butter.
Add olive oil, onion, carrots, celery, parsnip, garlic, salt, pepper, and thyme to pan and cook until softened (about 5 minutes).
Add sauteed vegetables to a large mixing bowl with polenta, eggs, and stock. Mix all ingredients together.
Stuff Cornish hens with polenta mixture, dividing it evenly between four hens. Place hens breast-side-up in large skillet or roasting pan.
Tie legs of Cornish hens together with cooking twine.
In a medium bowl whisk together apricot preserves, balsamic vinegar, garlic powder, and ginger. Pour glaze over each hen, making sure to coat them evenly.
Bake hens for 30 minutes. Baste with glaze, then bake for an additional 20-30 minutes, or until Cornish hens look roasted and have reached an internal temperature of 165°F (in the thickest part of the thigh).
Remove twine before serving.
You can tuck the wings under the hens if you'd prefer. If the hens look too brown, simply cover the pan with tinfoil for the remainder of the cooking process. Feel free to use your own favorite stuffing in you Cornish hens!