Stuffed Cornish Hens
Recipe
Serves 2:
Ingredients:
2 Cornish Hens, washed and pat dried
2 medium sausages, meat uncase (“carne sausicciata”)
1 small carrot, chopped finely
1 small celery, chopped finely
2 large onions, chopped
3-4 garlic cloves, crushed whole
1 egg, beaten
1 Cup dry white wine + 2 Tbsp for beaten egg
1 Cup breadcrumbs (unseasoned)
Rosemary sprigs
3-4 Tbsp Herbes de Provences
Extra Virgin Olive Oil
Sea Salt & Coarse Pepper
How To:
1. Preheat oven convention “roast” to 425 on medium rack.
2. Wash your chicken, pat dry.
3. In a medium baking dish, drizzle olive oil, then lather your diced onions, garlic and a few
rosemary sprigs. Place your hens on top.
rosemary sprigs. Place your hens on top.
4. In a medium bowl, add your sausage meat, carrots, celery, breadcrumbs, beaten egg
with wine, salt & pepper. Mix well with your hands until amalgamated.
5. “STUFF” the hens. YES, Stuff. You will see them swell up. Do not be afraid.. stuff them
full.
6. Drizzle olive oil over the top. Sprinkle coarse sea salt & pepper. Add a generous sprinkle
of herbes de Provence.
7. Roast for 70 minutes (thermometer will show 165/180. Juice it half way through
generously everywhere. Let rest 10 minutes before serving. The Gravy is released and
ready to serve.
What can I say? Our rustic country dishes are so simple and savory it doesn’t take
much. If you are looking for an Italian twist to Thanksgiving, here it is.
much. If you are looking for an Italian twist to Thanksgiving, here it is.