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Rock Cornish Hen Stuffed with Sausage

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Double this recipe to stuff chicken; quadruple recipe to stuff a 12-15 lb. turkey.  Also excellent as stuffing for roast pork or thick-cut pork chops.

Stuffs two Rock Cornish Hens and serves 4 people.

Meat & Poultry

Shopping List:

2 Rock Cornish hens
1 lemon, halved
4 tbsp. olive oil
4
tsp. fresh rosemary (or 2 tsp. dried rosemary)
4 fresh sage leaves, chopped (or1/2 tsp. dried sage leaves)
1 celery stalk, diced
1 doz. mushrooms, cleaned & sliced
1 link Isernio’s Italian Sausage, casing removed
3-4 tbsp. dry vermouth
2 tbsp. small croutons or bread cubes
1 1/2 tsp. salt
Freshly ground pepper to taste
1 tbsp. unsalted butter

Let's Cook

Remove the hens’ giblets, clean, trim, chop and set them aside. Rinse the hens’ cavities and rub well with 1/2 lemon.

Heat the olive oil in a large frying pan. Add the rosemary, sage, celery and mushrooms. Sauté for 5 minutes.

Add the sausage to the pan, abreaking up with a wooden spoon until all pinkness is gone; then add the chopped giblets and the dry vermouth and cook another 3 to 4 minutes or until the wine has evaporated. Stir in the croutons. Add salt and pepper and remove from heat.

Fill the hens’ cavities and neck pouches with the stuffing. Skewer the two openings shut. Any remaining stuffing may be placed in the baking dish. Butter the hens’ breasts.

Preheat oven to 375°.  Bake 45 to 55 minutes or until tender. Baste 2 or 3 times during baking. Cut the birds in half with poultry shears, squeeze the juice of the remaining 1/2 lemon and serve.

Serves 4.