Savory Stuffed Cornish Hen


  • 6-8 Cornish hens 
  • 1oz olive oil
  • 4 tbsp Colden's Freakin Greek Rub


  • 12oz stuffing mix 
  • 1oz olive oil
  • 3/4 cup button mushrooms, sliced
  • 3/4 cup onion, diced small
  • 3/4 cup Granny Smith apples, diced small
  • 3/4 cup celery, chopped
  • 6 tbsp butter, melted
  • 1 tbsp Colden's Freakin' Greek Rub
  • 1.5 cups chicken stock


  • Pre-heat recteq to 375℉ with a cast-iron pan.
  • Add the oil and mushrooms to the pan, cooking for 6-8 minutes until the mushrooms are golden brown.
  • Add the remaining vegetables and cook for 4-5 minutes until tender.
  • In a large bowl add the cooked vegetables, butter, Colden's Freakin' Greek Rub, stuffing mix, and enough chicken stock to hydrate the stuffing (usually about 1-1.5 cups of stock).  
  • Allow the mixture to rest at room temperature for 20 minutes.
  • On a cutting board, trim any excessive fat or skin form the Cornish hens, then stuff each hen with 4-5oz of the vegetable stuffing mixture.
  • Secure the legs with butchers twine.
  • Season the hens with olive oil and Colden's Freakin Greek Rub.
  • Cook at 375℉ until the internal temp. of the breast registers 165℉ (75 minutes).
  • Allow the hens to rest for 15-20 minutes before carving.