Cornish Hens With Chestnut Sausage Stuffing Recipe
Cornish hens with chestnut sausage stuffing is a savory recipe made with a cooked stuffing. Prepared with a vegetable and crumbled sausage mix combined with breadcrumbs, pine nuts and herbs for flavor, the hens are stuffed and covered with foil. Roasted in the oven to desired doneness, the stuffed hens are filling and heavy.
Ingredients
1/4 cup Italian or Robusto Italian Dressing
1 medium onion, chopped
1 cup chopped celery
1 pound sweet Italian sausage links, removed from casing
1 cup cooked chestnuts, chopped
2 cups fresh bread crumbs
1/2 cup pine nuts or slivered almonds, toasted
1/2 teaspoon marjoram leaves
1/2 teaspoon thyme leaves
1/8 teaspoon pepper
4 Cornish hens (1 to 1 1/2 pounds each)
Directions
Preheat oven to 350°.
In large skillet, heat Italian dressing and cook onion with celery over medium-high heat, stirring occasionally, 3 minutes or until tender.
Add sausage and cook, stirring occasionally, 5 minutes or until lightly browned.
Stir in chestnuts, bread crumbs, pine nuts, marjoram, thyme and pepper.
Stuff hens with sausage mixture.
Close cavities with skewers or wooden toothpicks; tie legs together with string.
In roasting pan, on rack, place stuffed hens.
Loosely cover with heavy-duty aluminum foil, then roast 1 hour.
Remove foil and continue roasting 15 minutes or until meat thermometer reaches 185°.
Serve, if desired, with cooked carrots and green beans.
In large skillet, heat Italian dressing and cook onion with celery over medium-high heat, stirring occasionally, 3 minutes or until tender.
Add sausage and cook, stirring occasionally, 5 minutes or until lightly browned.
Stir in chestnuts, bread crumbs, pine nuts, marjoram, thyme and pepper.
Stuff hens with sausage mixture.
Close cavities with skewers or wooden toothpicks; tie legs together with string.
In roasting pan, on rack, place stuffed hens.
Loosely cover with heavy-duty aluminum foil, then roast 1 hour.
Remove foil and continue roasting 15 minutes or until meat thermometer reaches 185°.
Serve, if desired, with cooked carrots and green beans.
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