Thanksgiving Hens
- 6 frozen breakfast sausages
- 2 small onions
- 4 slices homemade-style white bread, torn into small pieces
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- Kosher salt and freshly milled black pepper
- 4 Rock Cornish hens(1 to 1 1/4 pounds each), rinsed and dried
- 1/2 cup white wine or vermouth, optional
- One 14- or 14 1/2-ounce can chicken broth or 1 3/4 cups Chicken Stock
- 3 tablespoons unbleached all purpose flour
- Preheat the oven to 375F; arrange the frozen sausages in a shallow roasting pan and roast until cooked through, about 18 to 20 minutes.
- Set the sausages aside until they are cool enough to handle; then cut them into 1/4-inch slices.
- Reserve the pan.
- Turn up the heat to 475F.
- Meanwhile, finely chop one onion and coarsely chop the other.
- Combine the sliced sausages, bread, finely chopped onion, 2 tablespoons of the butter, the sage, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Season the hens inside and out with an additional 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Stuff each hen with one fourth of the bread mixture and tie the legs.
- Arrange the hens on a rack in the shallow roasting pan and drizzle the wine and remaining 1 tablespoon butter over them.
- Roast the hens for 20 minutes.
- Add the coarsely chopped onion to the pan and continue roasting for 10 to 15 minutes longer, until a meat thermometer inserted in the thigh joint registers 170F.
- Transfer the hens to a platter, cover loosely with aluminum foil, and let rest for 10 minutes.
- Meanwhile, put the roasting pan on a burner; add the broth and bring to a boil, stirring to loosen any brown bits in the bottom of the pan.
- Whisk together 1/4 cup water and the flour; add to the roasting pan and bring to a boil, stirring constantly.
- Simmer 3 minutes.
- Serve the hens with the sauce.
sausages, onions, bread, unsalted butter, sage, thyme, kosher salt, white wine, chicken broth, flour
Taken from www.cookstr.com/recipes/thanksgiving-hens (may not work)