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Cornish Hens with Sausage Stuffing Recipe

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This recipe for Cornish Hens with Sausage Stuffing, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Collins
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Cornish Hens Completely thawed, washed and dried
1/2 pound breakfast sausage (I use Sage flavored)
1 small onion diced
2 green onions chopped
2 T butter
1 box Stove Top Stuffing (turkey flavor) prepare per package directions
2 packages Cremini mushrooms (don't use button)
8 slices thick bacon cut in half
1/2 cup chicken broth
1/3 cup mayonnaise
Salt, Pepper, Garlic Powder, Tony's Seasoning 1tsp poultry seasoning

Directions:
Directions:
Preheat Oven to 350 Brown Sausage and cook onions together in butter until sausage is done drain and set a side. Prepare Stove Top stuffing, add sausage/ onion mixture to stuffing and stir in chicken broth. (you want the mixture to be extra moist)
Fill hen cavities with stuffing, press it in so they are good and full, Rub mayonnaise all over outside of hens and season with salt, pepper, Tony's, garlic powder and poultry seasoning.
Tie legs together and stuff wing tips into the creases. Put chicken in roasting pan breast side up do not allow them to touch. Lay Bacon half's across the breast portions only and let it drape down the sides. Sprinkle more pepper on bacon. Bake for 45 minutes uncovered, add mushrooms all around chicken at this time. put back in oven and bake for an additional 35 to 45 minutes. All ovens are different so Check for doneness, Bacon should be crisp and hen juice should run clear. (stick in the dark meat portion to check, dark meat takes longer to cook) Remove and tent for 10 minutes before serving.

Personal Notes:
Personal Notes:
Rubbing with mayonnaise provides an oil for the seasoning to stick to...it also helps the bird to brown. Even if you are not a mushroom lover, you will change change your mind once you taste the cremini mushrooms (baby portebellos) with this dish. Serve with Lynn Costilows Loaded Mashed Potatoes....Yummy.

 

 

 

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