Daily Archives: 14 March 2014

sausage-stuffed cornish hens {ffwd}

sausage-stuffed cornish hen

Another Friday, another recipe from Dorie Greenspan’s book Around My French Table for French Fridays with Dorie. This week: Sausage-Stuffed Cornish Hens.

For me, stuffing is something I only eat at Thanksgiving. There were a few years in college, and right afterwards, when I made StoveTop brand stuffing to accompany chicken or pork chops, but that fell out of the repertoire years ago.

For Thanksgiving, I think most families have a traditional stuffing they make, generation after generation, and a recipe that is expected (anticipated?), without variation, on the menu, year after year. Branching out would probably cause more disappointment than it’s worth. When I make Thanksgiving, I make a bready stuffing with roasted chestnuts, giblets, and lots of herbs.

sausage stuffing

Good thing it is March. I had no qualms about trying out a new stuffing recipe. This one was unlike any I’ve ever made before. There was only a little bread. This was definitely a meaty stuffing. Sweet Italian sausage was the star. Embellished with some sautéed shallots, a little bread, lots of parsley, and an egg to bind it together, the kitchen smelled fantastic.

hen roasting

The sausage mixture is stuffed into a Cornish hen before roasting in a cast-iron skillet for just 40 minutes. A little on its side, a little more on its other side, and a final roast on its back before letting it take a little nap (a la the Hurry-Up-And-Wait Chicken) while you make a pan sauce from the drippings and some white wine.

hen resting

Howard and I split one hen, so after it was cooked and rested, we (Howard, actually) sliced the hen down the middle and served. I only made one bird, though I made the whole amount of stuffing. (I baked the other half in a ramekin and enjoyed it for lunch.) Our favorite part of this was definitely the stuffing. The poultry-sausage flavor combination was fine. Howard and I both agreed that the meat-to-bone ratio of a Cornish hen makes it much less enjoyable to eat than chicken. Certainly, the hens look cute (weighing in at just 1.5 pounds), but it’s just too fussy to eat.

halved hen

I would make the stuffing again, probably adding a few more slices of bread to make it more of a side, and bake it in a separate dish. Hens, not so much.

To see the other Doristas’ verdicts on the hens, check out their links here.

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