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Cornish Hens With Chestnut Sausage Stuffing Recipe
|Italian dressing/Robusto italian dressing||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Sweet italian sausage links||1 Pound, removed from casing|
|Cooked chestnuts||1 Cup (16 tbs), chopped|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Marjoram leaves||1⁄2 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
|Cornish hens||6 Pound (4 Cornish Hens, 1.5 Pound Each)|
Serving size: Complete recipe
Calories 7401 Calories from Fat 4368
% Daily Value*
Total Fat 488 g750.8%
Saturated Fat 127.7 g638.5%
Trans Fat 0 g
Cholesterol 2885.1 mg
Sodium 5900.3 mg245.8%
Total Carbohydrates 163 g54.3%
Dietary Fiber 17.1 g68.4%
Sugars 35.7 g
Protein 564 g1127.4%
Vitamin A 74.5% Vitamin C 64.8%
Calcium 67.1% Iron 195.6%
*Based on a 2000 Calorie diet
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.