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Rock Cornish Hen Stuffed with Sausage

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.

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Instructions

  • 1. Remove the hens’ giblets, clean, trim, chop and set them aside. Rinse the hens’ cavities and rub well with 1/2 lemon.
  • 2. Heat the olive oil in a large frying pan. Add the rosemary, sage, celery and mushrooms. Sauté for 5 minutes.
  • 3. 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.
  • 4. 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.
  • 5. 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.

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