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Cornish Game Hen with Sausage Stuffing
This is a recipe I developed many years ago and return to it 2 or three times every year.
Course: Main Course
Servings: 2
Author: Moody Foodie
Ingredients
Ingredients for the marinade:
  • 2 T + olive oil
  • ½ t coarse salt Morton’s Kosher
  • Freshly ground pepper
  • ½ t dried thyme
  • ½ t minced rosemary (optional)
Ingredients for the sausage stuffing
  • ½ lb. Moody's breakfast sausage
  • 1 small onion, finely chopped
  • 1 t minced garlic
  • ½ - 1/4 t thyme
  • ½ - 1/4 t rosemary
  • Dash cayenne pepper (<1/8 t)
  • ½ t (scant) crushed fennel seeds
  • Salt and pepper to taste (I often eliminate the salt)
Instructions
Preparation:
  1. Marinate 2 hens for at least 6 hours.

  2. Blend in herbs to sausage as if you were kneading dough. 

  3. Pre-heat the oven to 350°.

  4. Stuff the hens and bake @ 350° for 1 hour & 20 minutes, basting the hens every 20 minutes with the reserved marinade
  5. Note: You want to make certain the sausage stuffing is well cooked. One hour, 20 minutes is the minimum.

Recipe Notes

Note: you want to make certain the sausage stuffing is well cooked. One hour, twenty minutes is the minimum.

Wine pairing
Several of the Moody’s wine offerings will pair well with this dish: Straight Shooter Pinot Noir, Oregon, 2016; Steele Writer’s Block Pinot Noir, California, 2016; Julia James Pinot Noir, California, 2016. See Moody’s Foodie wine notes.

Enjoy!