Sausage stuffed Cornish hens are petite birds that are perfect for a special occasion or easy enough to roast for a weeknight dinner at home. The Cornish hens are stuffed with a flavorful sausage and wild rice mixture and rubbed with an herbaceous compound butter that is roasted to golden perfection.
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About This Recipe
Cornish game hens are small birds that range anywhere from 1-2 pounds each, making them the perfect main course for a weeknight dinner, yet impressive enough for a celebratory main course,
You'll often find Cornish hens already frozen, but because of their size, are easily defrosted and cook in a fraction of the time compared to a whole chicken or roast turkey.
This recipe for sausage stuffed Cornish hens are generously rubbed with a flavorful compound butter and stuffed with a savory mixture of Italian sausage and wild rice. Once roasted, the stuffed hens reveal a crisp golden skin that delivers an explosion of flavors.
📋 Ingredients
- Cornish Hens: Cornish hens are small, tender chickens that are perfect for individual servings. They can range from 1-2 pounds and have a delicate, mild flavor and are known for their succulent meat and crispy skin when roasted.
- Wild Rice: This is the time to make a batch of cooked wild rice for the stuffed Cornish hens. Wild rice is hearty with a nutty flavor and compliments the savory sausage and vegetables well.
- Italian Sausage: Italian sausage is the star of our stuffing. Its robust and savory, making it a fantastic choice for a flavorful stuffing. Be sure to remove the casings and brown the sausage crumbles well before stuffing.
- Fresh Herbs: Fresh thyme and oregano are used both in the sausage stuffing and in the compound butter. You can also use or add rosemary, sage and parsley.
- Mirepoix: Mirepoix is a classic combination of diced onion, celery, and bell carrot that adds a delightful sweetness and depth to the Italian sausage mixture.
- Unsalted Butter: Softened unsalted butter is the base of the compound butter. Stir in the fresh herbs and warm spices until completely combined.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Instead of pork sausage, substitute with Italian flavored turkey sausage, which I add to my challah stuffing as well.
- Use a variety of herbs, such as sage, rosemary, thyme and oregano.
- Use the same compound butter on spatchcock roast chicken.
⏲️ Instructions
Step 1: Cook sausage until browned on the outside, then add the vegetables and sauté until softened.
Step 2: Add the fresh chopped herbs and chopped garlic and continue sautéing for another minute.
Step 3: Add the cooked wild rice and water and use a spoon to scrape up any meaty bits at the bottom of the pan. Give everything a stir and continue cooking for another minute, then let the mixture cool.
Step 4: Make the compound butter by adding the softened butter to a bowl, along with the herbs, garlic and spices. Give everything a very good mix until well combined.
Step 5: Add ½-3/4 cup of the wild rice sausage stuffing inside the cavity of the Cornish hen.
Step 6: Rub the compound butter all over the Cornish hen and under the skin and place in a roasting pan or cast iron skillet.
Step 7: Roast the stuffed Cornish hens at 425 degrees Fahrenheit for 45 minutes until cooked through and golden brown on top. It the skin is browning too quickly, cover with foil for the last 10 minutes.
📍 Recipe Tips
- To ensure a crispy skin, pat the hens dry with paper towels before adding the compound butter or any other seasonings.
- If the hens are browning too quickly, cover them with foil for the last 10 minutes of roasting.
- Once roasted, let the Cornish hens rest for at least 5 minutes before cutting into.
Recipe FAQs
Depending on the appetite, 1 Cornish hen can serve 1-2 people.
Yes, roasted Cornish hens are great for making ahead. Make the stuffing and stuff the bird and massage the compound butter all over. Keep uncovered in the refrigerator for up to 2 days before cooking.
Serving Suggestions
Sausage stuffed Cornish hens are impressive enough to serve for a holiday party or weeknight dinner. Here are a few suggestions.
- Creamy Garlic Mashed Potatoes
- Sautéed Green Beans with Pine Nuts
- Greek Rice Pilaf with Herbs
- Shredded Kale Salad with Beets
- Sautéed Balsamic Brussels Sprouts
- Roasted Delicata Squash with Parmesan
- Potato and Leek Gratin
More Poultry Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Rice and Sausage Stuffed Cornish Hens
LittleFerraroKitchen.com
Equipment
Ingredients
Sausage Stuffing
- ½ pound Italian sausage
- 2 tablespoons olive oil
- 1 small shallot diced
- 1-2 celery stalks diced
- 1 carrot diced
- 2 garlic cloves finely chopped
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh oregano leaves removed and chopped
- ½ cup cooked wild rice
- ½ cup stock
Cornish Hens
- 4 tablespoons unsalted butter softened
- 1 tablespoons olive oil
- 1 garlic grated or finely chopped
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh oregano leaves removed and chopped
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 2 Cornish hens about 2 pounds each
Instructions
- Cook the filling. Bring a small skillet to medium-high heat and drizzle with olive oil. Once hot, add the Italian sausage and cook until caramelized and cook through. Use a spatula to break up the sausage.
- Add the chopped carrot, shallot and celery and continue cooking until the vegetable begin to soften, about 4-5 minutes.
- Add the chopped garlic and herbs and continue sautéing for another minute, until the garlic is fragrant.
- Next, add the cooked wild rice and stir everything together. Pour water and deglaze the bottom of the pan by using a wooden spoon to scrape up any meaty stuck bits from the bottom of the pan.
- Continue sautéing for another minute until the liquid has evaporated and the mixture comes together. Then remove from heat and let cool slightly before stuffing the hens.
- Preheat the oven to 425 degrees Fahrenheit.
- Next, in a small bowl, make the compound butter. Add the softened butter along with the olive oil, grated garlic, herbs, paprika, salt and pepper and mix to combine well.
- For the Cornish hens, use paper towels to pat the birds dry all over. Use a small spoon to stuff the rice sand sausage filling into the cavity of the birds, about ½-3/4 cup should fit nicely.
- Then rub the compound butter all over the Cornish hens and under the skin on the breast.
- Transfer the stuffed Cornish hens to a roasting dish or cast iron skillet and roast for 45 minutes, until the internal temperature is 165 degrees Fahrenheit. If the skin begin to brown to quickly, place a sheet of foil over the top for the last 10 minutes.
- Once done, remove from the oven and let the hens rest for at least 10 minutes before cutting into.
Notes
- To ensure a crispy skin, pat the hens dry with paper towels before adding the compound butter or any other seasonings.
- If the hens are browning too quickly, cover them with foil for the last 10 minutes of roasting.
- Once roasted, let the Cornish hens rest for at least 5 minutes before cutting into.
Luv2cook says
I made this for a family of 3 for about $25.00 and it we all loved it. I did the skin on the Hen a little crispy. I will make this recipe again and again. The Cornish game hen were on sale 2 for about $8.00. WInner Winner Cornish game hen dinner.
Blake says
We have cooked with Game Hen before but it didn't turn out as good as this recipe. Dinner was like a mini Thanksgiving dry run. Sausage stuffing made the dish wonderful. Two Cornish Game Hen fit perfectly in our Cast Iron.