Roasted Cornish Game Hens With Sausage Stuffing
At a Glance
- Cook
- 1 hour 30 minutes
- Total
- 1 hour 30 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Poultry
- Roasting
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
I found this recipe on a recipe card at Walmart but it didn't have flavor and it had mushrooms. Most people I know hate mushrooms and need flavor so, I cut out the mushrooms and added some flavor..
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Equipment
Baking pan, Medium skillet, Knife, Meat thermometer
Ingredients
- 6 ounces bulk sausage
- 1/4 cup chopped onion
- 2 tablespoons chopped celery
- 1 cup herb stuffing mix
- 1 tablespoon butter
- 1/2 teaspoon sage
- 1/4 teaspoon poultry seasoning
- salt and pepper, to taste
- nonstick cooking spray
Instructions
Preheat oven to 375°F; spray baking pan with nonstick spray.
Remove and discard giblets.
Rinse and pat dry inside and out of the hens.
Lightly sprinkle with salt and pepper; set aside.
In a medium skillet, cook and stir sausage over a medium heat until no longer pink.
Add the onion and celery.
Cook until tender, about five minutes.
Add stuffing mix, 1/3 cup of water, and 1/2 teaspoons of sage; mix well.
Spoon warm filling evenly into the inside of the hens.
Blend the 1/4 teaspoons of poultry seasoning with the butter.
Rub evenly over the hens.
Place the hens in a baking pan.
Roast for 1 hour 30 minutes or until no longer pink and thermometer says 180°F Let stand for five minutes before serving.
With a knife, split each hen length wise through the center of the breast and through the backbone, cutting just to one side of the backbone.
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