Cornish Hen With Dirty Rice Sausage Stuffing

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Diced white onions
1 cup	146g / 5.1oz	Green pepper - seeded, diced fine (small)
1 cup	62g / 2.2oz	Sausage meat, casings removed
		(spicy Italian or chorizo preferred)
1/2 lb	227g / 8oz	Chicken livers - chopped
1/2 cup	31g / 1.1oz	Chopped chicken gizzards
2		Garlic cloves - (to 3) - chopped
1 tablespoon	15ml	Ground dry oregano
1 tablespoon	15ml	Dry, ground thyme
1/4		Chopped fresh parsley
2 cups	320g / 11oz	Cold, cooked white rice
4		Cornish hens - (12 oz ea)
3 tablespoons	45ml	Soft butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C40)

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