Rock Cornish Hens With Sausage Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 pounds hot bulk pork sausage |
3 cups chopped green onion with tops |
8 slices whole wheat bread, cut into 1-inch cubes |
2 eggs, beaten |
1/2 cup chopped fresh parsley |
1/4 cup chablis or other dry white wine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
12 (1- to 1 1/2-pound) cornish hens |
salt |
1 cup butter or margarine, melted |
lemon slices (optional) |
fresh parsley sprigs (optional) |
Directions:
1. Combine sausage and onion in a large skillet; cook until sausage is browned and onion is tender. Drain well. Combine next 6 ingredients in a large mixing bowl; add sausage mixture to stuffing mixture, stirring until well combined.
2. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Sprinkle with salt. Stuff hens lightly with stuffing mixture. Close cavities, and secure with wooden picks; truss. Brush hens with melted butter, and place breast side up in a shallow roasting pan. Bake at 350° for 1 1/4 to 1 1/2 hours, depending on size of hens; baste often with melted butter. Garnish with lemon slices and parsley, if desired.
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