Recipe courtesy of Michael Lomonaco

Cornish Hen and Dirty Rice Sausage Stuffing

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  • Total: 1 hr 40 min
  • Prep: 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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


  1. Preheat oven to 375 degrees. 
  2. 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. 
  3. 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.