| Ingredients |
| 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 |
Isernio’s Italian Sausage, casing removed |
| 3-4 |
tbsp. dry vermouth |
| 2 |
tbsp. croutons |
| 1 1/2 |
tsp. salt |
|
Freshly ground pepper to taste |
| 1 |
tbsp. unsalted butter
|
| Method |
 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. |
|
Crumble the sausage and add to the pan; 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.
Note: Double 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. |
|
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