Best Cornish Hens Farci Bourgeoise Game Hens Stuffed With Sausage Recipes

STUFFED CORNISH GAME HENS WITH ORANGE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Saute the chopped onions in the tablespoon of butter until soft.
• Mix rice, onions, apple, raisins and poultry seasoning together in a small bowl.
• Season the cornish hens well inside and out with salt and pepper.
• Place 1/2 cup stuffing into each hen cavity.
• Brush hens liberally with melted butter.
• Place hens, breast side up in a shallow baking pan.
• Cook for about 45 minutes depending on the size of the hens, basting once during the roasting time.
• Make Sauce: In small saucepan, cook the orange juice, brown sugar and butter until thickened, stirring frequently.

CORNISH GAME HENS WITH SAGE STUFFING

Steps:

• Preheat the oven to 375 degrees. Line a roasting pan with foil.
• Melt the butter and stir in 1/2 teaspoons salt and pepper, sage, onion, and celery. Cook until the veggies are soft, about 5 minutes. Add mushrooms and cook 3 minutes.
• Stir in the stuffing and 1/4 cup water. Stir until absorbed and cool for 10 minutes.
• Sprinkle the hens with the remaining salt and pepper. Fill the cavities of the hens with the stuffing and truss.
• Roast until the meat thermometer in the thigh reads 180 degrees, about an hour and 15 minutes.

STUFFED CORNISH GAME HENS

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.

ROASTED CORNISH GAME HENS WITH SAUSAGE STUFFING

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.

TENDER STUFFED CORNISH HENS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

CORNISH HENS FARCI BOURGEOISE (GAME HENS STUFFED WITH SAUSAGE)

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.