Stuffed Cornish Game Hens

These succulent, juicy hens are sweet and tasty. They are the perfect serving size portion. The meat is tender and the stuffing superb. Traditionally a wild rice stuffing is used. The wild rice is blended , nuts and Mandarin orange slices. These succulent, juicy hens are sweet and tasty. They are the perfect serving size portion. The meat is tender and the stuffing superb. Traditionally a wild rice stuffing is used. The wild rice is blended , nuts and Mandarin orange slices.
However, at the Recipe Exchange we have chosen to stuff the Cornish Game Hens with a delicious Italian style sausage stuffing. Our readers keep inundating us with requests for Italian recipes so we to create a perfectly fabulous Italian stuffing. Fresh ground sweet Italian sausage is blended with a mixture of mushrooms, onions, celery, herbs and bread crumbs.

Then small pieces of Pancetta (Italian Bacon), are folded into the stuffing. The Cornish Game Hen's are then gently stuffed and roasted. The pan juices are blended with chicken stock, reduced and thickened creating a rich delicious gravy. This is the perfect entree for your Easter dinner. Serve it with some lovely fresh crisp green beans and a glass of your favorite white wine. .

Ingredients:
Cornish Game Hens-2.
Sweet Italian Sausage-1 pound.
Fresh Italian Parsley-1/4 cup.
Fresh Italian Bread Crumbs-1 cup ground from Italian Bread.
Extra Virgin Olive Oil-3 tablespoons.
Baby Portobello Mushrooms-1/4 pound.
Salted Butter-1/2 cup.
Pancetta (Italian Bacon).-1/4 pound, sliced and chopped.
Celery and Celery Leaves-1/2 cup, finely chopped.
Salt and Pepper- to taste.
Poultry Seasoning-1 tablespoon.

Gravy Ingredients:
Cornstarch-2 tablespoons.
Chicken Stock-2 cups.
Salt and Pepper -to taste.
Gravy Master-a few drops if necessary.

Instructions:
Clean the hens and pat dry. Salt the cavity and set aside. Remove the sausage from it's casing. Place the sausage meat into a large non-stick frying pan over a medium flame. Brown the sausage meat. Break the sausage meat into small pieces during the cooking process. After the sausage meat has finished browning drain the meat on paper towel. Place the olive oil and butter in the pan over a medium flame.

When the butter has melted add the chopped onions into the pan. cook the onions until just barely translucent. Add the cooked sausage meat, parsley, mushrooms, celery, bread crumbs and poultry seasoning into the pan. Stir the mixture until the ingredients are well combined. Mix in the pieces of Pancetta until incorporated throughout the stuffing. Allow the mixture to cool to room temperature.

Stuff the Cornish Game Hens with the Italian Stuffing loosely. If you pack the stuffing tightly it will become too solid and the dish will not cook evenly. Truss the hens or simply fold over the skin to cover the cavity. Place the hens on a roasting rack in a roasting pan. Roast the Cornish Game Hens at 350 F. degrees for approximately 1 hour. Baste continually during the roasting process so that the skin becomes golden.

If you like the skin slightly on the crispy side place under a hot broiler for a few minutes near the end of the roasting process. Remove the Hens and allow to rest for 15 minutes.

Pan Gravy Preparation:
Place the pan with the hot drippings in it on the top of a medium high flame. Add in the chicken stock. Bring to a moderate boil. Scrape the bottom and the sides of the roasting pan to release any bits of skin and fat. Reduce by 1/2. In a small bowl add 1/2 cup of water and the cornstarch.

Mix until the cornstarch has completely dissolved. Slowly pour some of the cornstarch mixture into the pan drippings and chicken stock mixture. Mix constantly and add enough of the cornstarch mixture until you have the desired consistency you want. Readjust the salt and pepper. Plate the hens and spoon the gravy on top and around the sides of the serving plate.



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Submitted by Gary Solomon.