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Cornish Hens With Chestnut Sausage Stuffing

American.foodie's picture
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.
  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
  Pepper 1⁄8 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.

Recipe Summary

Main Dish

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Cornish Hens With Chestnut Sausage Stuffing Recipe