Olive stuffed Cornish hen

What do you do when you have a lot of leftover pumpernickel bread? You use it for stuffing! And since the bread in question is quite tasty, you need to pair it with rather bold flavors. So I choose to throw olives and onions in the stuffing. And it was a good call! The olives stand their ground and shine through the other flavors to give a bright finish to the dish.

If you don’t have pumpernickel bread, you can substitute it with some other rustic, dark bread or you could use wild rice.

And what is the best thing to pair with roasted poultry of any kind? Roasted potatoes! And that is what I did. Except I lighten them up a bit by adding volume using turnips and squash.

By the way, I only recently learned how to make properly crispy roasted potatoes and now they are my favorite side. Much better than french fries in my book! The secret? Roast in an oven dish with plenty of space and live them alone without stirring and turning. Add 5 minutes of broiler at the end of the cooking time for extra crispy.

Olive stuffed Cornish hen

Olive stuffed Cornish hen



For the hen

    1. Start by preparing the stuffing by chopping the onion, the bread and the olives in a food processor. Add 1 teaspoon of the seasoning for roasted meat or a combination of sage, rosemary and salt.
    2. Stuff the Cornish hen with about 3/4 of the stuffing and stuff the rest of the stuffing between the skin and the breast of the hen.
    3. Rub the other teaspoon of seasoning on the skin of the hen, tie it to ensure uniform cooking time and place it in a oven dish. Put in the oven at 400F for about 45 minutes to 1 hour.

For the vegetables

  1. Peel and cut the vegetables into small chunks about 1/2 inch in size. Place them in an oven dish and season them with the seasoning and the oil. Mix well and cook at 400F for about 30 minutes.
  2. For extra crispy vegetables, place them on the highest shelf of the oven and turn on the broiler for the last 5 minutes or so. For extra soft vegetables, add them in the same oven dish as the hen for the last 30 minutes of cooking.

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