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Rock Cornish Hens With Sausage Stuffing

Yield 12 servings


  • 1 1/2 pounds hot bulk pork sausage
  • 3 cups chopped green onion with tops
  • 8 slices whole wheat bread, cut into 1-inch cubes
  • 2 eggs, beaten
  • 1/2 cup chopped fresh parsley
  • 1/4 cup Chablis or other dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 (1- to 1 1/2-pound) Cornish hens
  • Salt
  • 1 cup butter or margarine, melted
  • Lemon slices (optional)
  • Fresh parsley sprigs (optional)

How to Make It

  1. Combine sausage and onion in a large skillet; cook until sausage is browned and onion is tender. Drain well. Combine next 6 ingredients in a large mixing bowl; add sausage mixture to stuffing mixture, stirring until well combined.

  2. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Sprinkle with salt. Stuff hens lightly with stuffing mixture. Close cavities, and secure with wooden picks; truss. Brush hens with melted butter, and place breast side up in a shallow roasting pan. Bake at 350° for 1 1/4 to 1 1/2 hours, depending on size of hens; baste often with melted butter. Garnish with lemon slices and parsley, if desired.

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