Holiday Hens with Fig Glaze and Cornbread Stuffing

Name: Holiday Hens with Fig Glaze and Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried California figs, pitted and roughly chopped; 1/4 cup honey; 2 tablespoons lemon juice; 3 cups warm water; 1/2 cup balsamic vinegar; 1 stick unsalted butter, for the glaze; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 teaspoon finely chopped rosemary leaves; 1/4 pound loose sweet Italian sausage; 2 tablespoons all-purpose flour; 4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups); 1 cup rehydrated dried figs, roughly chopped; Salt; Pepper; 1/2 egg, lightly beaten; 1/4 cup heavy cream; 1/2 cup chicken stock, homemade or store-bought; 4 Cornish game hens, 1 to 1 1/2 pounds each; 4 tablespoons unsalted butter, room temperature; Kosher salt; Freshly ground black pepper

Servings: persons

1 1/2 cups dried California figs, pitted and roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
1/2 cup balsamic vinegar
1 stick unsalted butter, for the glaze
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon finely chopped rosemary leaves
1/4 pound loose sweet Italian sausage
2 tablespoons all-purpose flour
4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
1 cup rehydrated dried figs, roughly chopped
Salt
Pepper
1/2 egg, lightly beaten
1/4 cup heavy cream
1/2 cup chicken stock, homemade or store-bought
4 Cornish game hens, 1 to 1 1/2 pounds each
4 tablespoons unsalted butter, room temperature
Kosher salt
Freshly ground black pepper

1
Preheat oven to 400 degrees F.
2
Begin by re-hydrating the figs.
3
In a large mixing bowl add the figs, honey, lemon juice and cover with warm water.
4
Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
5
Strain the figs and reserve the liquid - as this will be the base for the glaze.
6
To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.
7
Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes.
8
When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper.
9
Give it a good toss until it's well combined.
10
In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.
11
Stir the stuffing together and set it aside while you work on the hens.
12
Wash and clean the birds.
13
Season the cavities with salt and pepper and fill with stuffing.
14
Dot the top of each bird with butter and season with salt and pepper.
15
Lay out on a roasting tray and pop into the oven for 40 to 45 minutes.
16
While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter.
17
Reduce until syrupy and baste the birds with 10 minutes to go.
18
When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh.
19
Allow to rest for 10 minutes before serving.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 1/2 cups dried California figs, pitted and roughly chopped, 1/4 cup honey, 2 tablespoons lemon juice, 3 cups warm water, and more.

Yes, Holiday Hens with Fig Glaze and Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!