Cornish Hen & Dirty Rice Sausage Stuffing

Total Time:
1 hr 40 min
10 min
1 hr 30 min

4 servings

  • 3 tablespoons olive oil
  • 3 small white onions, diced (about 1 cup)
  • 1 small green pepper, seeded and finely diced
  • 1 cup sausage meat, casings removed (spicy Italian or chorizo preferred)
  • 1/2 pound chopped chicken livers
  • 1/2 cup chicken gizzards, chopped
  • 2 to 3 cloves chopped garlic
  • 1 tablespoon ground dry oregano
  • 1 tablespoon dry, ground thyme
  • 1/4 chopped parsley
  • 2 cups cold, cooked white rice
  • 4 12 -ounce Cornish hens
  • 3 tablespoons soft butter
  • Salt and pepper to taste
  • Preheat oven to 375 degrees.

  • In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.

  • Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.

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