Red Prince Apple Stuffed Cornish Hens

At your next formal engagement, create a royal feast for your guests by serving Red Prince Apple Stuffed Cornish Hens, an elegant alternative to traditional poultry dishes. Brimming with sweet Red Prince apple pieces and savoury pancetta bites, and topped with a smooth apple whiskey gravy, this roasted entrée will impress even the most discerning of palates.

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


Apple Stuffed Cornish Hens
1/2 cup pancetta, diced
1 celery rib, finely diced
1/2 onion, diced
1 Red Prince apple, cored and diced
1 clove garlic, minced
1 tsp poultry spice
1/2 tsp black pepper
1 tsp lemon zest
2 Cornish hens (approximately 1.5lbs each hen)
1 tbsp olive oil
Salt and pepper to taste

Quick Gravy
1 can (10 oz) condensed chicken stock
1/3 cup Calvados or sherry
1 tbsp Dijon mustard
1 tbsp Cornstarch
3 sprigs thyme
Salt and pepper to taste


1. In a large heavy bottomed skillet, sauté pancetta over high heat for 1 minute then add celery, onion, Red Prince apple, garlic, poultry spice and black pepper. Sauté until lightly browned, about 3 to 5 minutes. Remove from heat and stir in lemon zest.
2. Debone Cornish hens and stuff with Red Prince apple stuffing. Tie hens with butcher’s twine to secure stuffing.
3. Lightly season hens with oil, salt and pepper and roast in centre rack of oven for 50 to 60 minutes until juices run clear.
4. Once cooked, (meat thermometer should register at 175°F) remove from oven, covering with foil and let rest 10 to 15 minutes.
5. Meanwhile, to make gravy, combine stock, Calvados, Dijon mustard, cornstarch and thyme in a heavy bottomed sauce pan over high heat. Whisk constantly until bubbling and gravy becomes translucent. Remove thyme sprigs and season with salt and pepper to taste.

Makes 4 servings.

Chef Tip: Specialty butchers may be able to debone the hens for you or alternately use butterflied chicken or turkey breast.

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