Cornish Hens With Chestnut Sausage Stuffing
|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)|
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.