Cornish Hens Farci Bourgeoise Game Hens Stuffed With Sausage Recipes

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
• Preheat oven to 400 degrees F (200 degrees C).
• Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
• Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

Steps:

• Preheat oven to 350°F. Brown sausage with mushrooms in large skillet; drain. Return to skillet. Add stuffing mix, carrots and hot water; stir just until moistened. Set aside.
• Spoon stuffing mixture evenly into hen cavities; close openings with skewers. Place hens, breast sides up, in shallow roasting pan. Brush with oil.
• Bake 1 hour; spoon jelly over hens. Bake an additional 10 min. or until hens are cooked through (180°F).

Steps:

• In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
• Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

Steps:

• Preheat oven to 425 degrees.
• Remove the necks, livers, hearts and gizzards from the hens. Trim off the tough membranes from the gizzards. Put the tender gizzard meat and hearts in the container of a food processor and blend well. Chop the livers finely.
• Melt one tablespoon of the butter in a saucepan and add the chopped onion. Cook, stirring, until wilted and add the sausage meat and gizzard and heart mixture. Cook, stirring with the side of a spoon to break up the lumps. Add the chopped livers and cook until the mixture loses its red color. Remove the saucepan from the heat and add the egg, parsley, salt and pepper to taste. Add the bread crumbs and stir. Let cool.
• Stuff the hens with equal portions of the mixture. Truss, if desired.
• Melt the remaining butter in a baking dish and add the hens, turning them in the butter until coated all over. Sprinkle the hens with salt and pepper to taste. Arrange the birds on their sides. Place the onion in the center and scatter the necks around.
• Place the hens in the oven and bake 10 minutes, basting often. Turn the hens on their other sides and bake 10 minutes, basting. Turn them on their backs and bake 15 minutes longer, basting.
• Add the wine to the roasting pan and stir. Remove the hens and untruss. Serve half a chicken per person with the pan juices spooned over.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Steps:

• Preheat oven to 375°F; spray baking pan with nonstick spray.
• Remove and discard giblets.
• Rinse and pat dry inside and out of the hens.
• Lightly sprinkle with salt and pepper; set aside.
• In a medium skillet, cook and stir sausage over a medium heat until no longer pink.
• Add the onion and celery.
• Cook until tender, about five minutes.
• Add stuffing mix, 1/3 cup of water, and 1/2 teaspoons of sage; mix well.
• Spoon warm filling evenly into the inside of the hens.
• Blend the 1/4 teaspoons of poultry seasoning with the butter.
• Rub evenly over the hens.
• Place the hens in a baking pan.
• Roast for 1 hour 30 minutes or until no longer pink and thermometer says 180°F Let stand for five minutes before serving.
• With a knife, split each hen length wise through the center of the breast and through the backbone, cutting just to one side of the backbone.