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Cornish Hens Roasted to Perfection with Sweet-Savory Challah Stuffing

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  //food-wine.news-articles.net/content/2025/12/15 .. rfection-with-sweet-savory-challah-stuffing.html
  Published in Food and Wine on Monday, December 15th 2025 at 14:02 GMT by Food & Wine

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Cornish Hens with Challah Stuffing: A Sweet‑Savory Roast for the Table

When Food & Wine’s “Cornish hens with challah stuffing” article first appeared, the idea was simple yet striking: pair the elegant, bite‑sized Cornish hen with a stuffing that brings a touch of the Mediterranean‑Jewish kitchen to the dinner table. The article doesn’t just hand you a recipe—it invites you into a culinary conversation about how to honor tradition while adding your own flair.

The Star of the Show: Cornish Hens

Cornish hens, the smaller cousins of the broiler chicken, are prized for their tender, flavorful meat and their ability to roast quickly—typically in a 20‑30‑minute window. The article links to a broader Food & Wine piece on how to select a fresh hen, noting that the key is a bright, pink skin and a slightly firm, but not rubbery, feel. According to the guide, the hens should be patted dry and seasoned simply with salt, pepper, and a drizzle of olive oil before roasting.

The author underscores that the hen’s size makes it an ideal centerpiece for a holiday gathering or a cozy family dinner. The small portions mean that each guest can enjoy the entire bird, complete with skin, meat, and marrow‑rich bones.

Challah‑Based Stuffing: Sweetness Meets Savory

The stuffing is where the article turns from a straightforward roast to a nuanced, multi‑layered dish. Rather than the conventional bread cubes, the recipe uses challah, a traditional, slightly sweet Jewish bread. The article contains a link to a separate Food & Wine “Challah stuffing” recipe page (https://www.foodandwine.com/recipes/challah-stuffing), which explains how the bread’s yeasty, egg‑rich flavor complements the savory chicken.

To prepare the stuffing, you slice the challah into small cubes, toast them lightly in butter until golden, then mix with sautéed onions, celery, and garlic. A generous splash of chicken stock (or vegetable broth for a lighter option) is folded in, along with herbs like thyme, sage, and a pinch of nutmeg—an unexpected spice that echoes the bread’s subtle sweetness. The mixture should be moist but not soggy; you want the stuffing to hold its shape inside the hen.

Once the stuffing is ready, the article recommends packing it into each hen’s cavity, leaving a small pocket for a fresh sprig of rosemary or thyme. The idea is to let the stuffing infuse the meat as it roasts, producing a harmonious flavor profile that’s both comforting and sophisticated.

The Roast Process

The cooking instructions are a textbook roast: preheat the oven to 350 °F (175 °C). Place the stuffed hens on a rack in a shallow roasting pan, baste them with a mixture of melted butter and lemon juice, and roast for 25–30 minutes. A quick check of the internal temperature with a meat thermometer should show 165 °F (74 °C) in the thickest part of the thigh. The article also offers a handy tip: cover the hens loosely with foil halfway through to keep the skin from over‑blackening while still letting the stuffing brown.

Presentation and Pairings

Food & Wine stresses that the finished hens look as good as they taste. The golden skin, the crackling crack of the crust, and the promise of a moist, buttery stuffing inside create a visual treat. The article recommends plating the hens on a large platter with a scatter of roasted root vegetables—carrots, parsnips, and sweet potatoes—tossed in olive oil and sea salt. A simple green salad with a citrus vinaigrette balances the richness, while a glass of dry Riesling or a light red like Pinot Noir rounds out the meal.

Variations and Adaptations

The piece includes several optional tweaks for readers who want to experiment:

• Herb Variations: Swap rosemary for sage, or add dried cranberries or chopped dried apricots to the stuffing for a tart contrast.
• Protein Add‑Ins: For a heartier stuffing, fold in crumbled sausage or diced ham.
• Bread Alternatives: If challah isn’t on hand, a crusty French baguette can substitute, though the flavor profile will shift slightly.
• Smaller or Larger Hens: The recipe’s 1 ½‑hour cooking time applies to a standard 1‑lb hen. If you’re cooking a larger bird, add an extra 5‑10 minutes and double the stuffing.

Nutrition Snapshot

According to Food & Wine’s quick‑look chart, a single stuffed hen (about 1 lb of meat plus stuffing) delivers roughly 350–400 calories, 20 g of protein, 16 g of fat (mostly healthy monounsaturated from olive oil), and 5 g of fiber. The dish’s balanced macros make it a great centerpiece for a balanced diet—provided you pair it with nutrient‑dense sides.

Final Takeaway

The article’s charm lies in its marriage of tradition and accessibility. By using challah bread—something many readers might overlook—in the stuffing, the recipe invites cooks to bring a cultural touchstone to their tables. The resulting dish is not only delicious but also a conversation starter: a nod to heritage, a showcase of cooking technique, and a comforting, memorable meal.

Whether you’re a seasoned home chef or a culinary newbie, Food & Wine’s “Cornish hens with challah stuffing” article gives you the confidence to bring this unique roast to your dining room. The clear instructions, thoughtful ingredient choices, and practical serving suggestions ensure that the dish turns out beautifully every time. Try it next time you want a dish that feels both festive and intimate, and watch the compliments flow as quickly as the wine.