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.

Rock Cornish Hen Stuffed with Sausage
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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 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
Instructions
- 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.
- Servings : 4
- Recipe Type : Meat & Poultry
Instructions
- 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.
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Santa Claus came early to the Tucker household this year.
Santa Claus came early to the Tucker household this year. Next to the wonderful but deniably forbidden-to-the-survivors-of-heart-bypass-surgery, Italian sausage, I...
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…my sausage of choice for many, many years
Your sausages, and especially your Italian sausages, have been my sausage of choice for many, many years. The quality is...
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…some of the best tasting sausage I’ve ever eaten.
“I just wanted to let you know that you have some of the best tasting sausage I've ever eaten. I...
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2014-11-24T14:55:44-08:00
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Isernio’s makes the best chicken sausages in the world!
"I have to say that Isernio's makes the best chicken sausages in the world! I have tried all of yours,...
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2014-11-24T14:57:08-08:00
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