Herb Stuffed Hen


  • 1 Top Bee Hen (5-7 lbs)
  • 1 tsp of sage
  • 1 tsp of minced garlic
  • 1 tsp of poultry seasoning
  • ½ tsp thyme, parsley & rosemary
  • 1 cup of chopped celery
  • 1 small onion finely chopped
  • ½ cup of butter
  • 1 large bag of stuffing bread cubes
  • 1 can of chicken broth
  • Salt and pepper to taste
  • Preheat oven to 350.


  1. In a sauce pan sauté butter, onions, celery & garlic for 3-5 minutes until onions are clear.
  2. Add all remaining seasonings and chicken broth. Bring to a boil.
  3. Remove from heat and stir in dried bread cubes. Stuffing should be moistened thoroughly but not too wet.


  1. Wash hen thoroughly inside and out, remove giblets (set aside) and towel dry your hen.
  2. Fill cavity of hen with your stuffing mixture. Pressing firmly to get in as much stuffing as possible.
  3. Rub down the outside of the bird with salt/pepper and poultry seasonings.
  4. Tie the legs together with twine.
  5. Cover the hen with tin foil and place in a baking bag with 1 cup of water.
  6. Place in a roaster and bake in the oven for 3-4 hours at 350. Remove foil and let bake an additional 30 minutes to brown. Your hen is cooked when the legs move freely from the breast.

Helpful Hint:
It is best to occasionally baste your hen with the drippings. Check your hen every 30 minutes to ensure accurate cooking time.


  1. Simmer giblets in 2 cups of water for 2 hours.
  2. Remove giblets and discard or eat if desired.
  3. Approximately 30 minutes prior to serving time, remove as much of the hen drippings as possible and add to your giblet broth.
  4. Thicken with flour & water paste; add salt and pepper to taste.
  5. Place on a carving platter and let stand for 10 minutes before carving. Remove stuffing and place in a serving bowl. Serve your moist and tender hen with your favorite potatoes, vegetables and breads.