Recipe courtesy of Michael Lomonaco
Cornish Hen and Dirty Rice Sausage Stuffing
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 575
- Total Fat
- 36
- Saturated Fat
- 12
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 30
- Cholesterol
- 334
- Sodium
- 756
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
Ingredients
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
Directions
- 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.