Cornish Game Hens with Wild Rice and Sausage Stuffing

It’s New Year’s Eve and even though we’re having a small dinner with our children I wanted it to be special. Cornish Game Hens with Wild Rice and Sausage Stuffing alongside Roasted Tri-Color Carrots and Broccoli came to mind as a fancy, elegant and impressive meal.

Ingredients:

For the Rice:

1/2 cup uncooked wild rice, rinsed

2 cups water

1/4 tsp salt

For the Stuffing & Game Hens:

3 TBSP olive oil

1 medium yellow onion, chopped

3 celery stalks, chopped

1/2 tsp salt and ground pepper

3 garlic cloves, chopped or minced

1/2 pounds ground pork sausage

4 ounces white button mushrooms, chopped

2 TBSP fresh thyme, chopped

2 TBSP fresh sage, chopped

6 Cornish Game Hens such as Patti Jean

3 TBSP butter

1/2 cup chicken stock

Directions:

1. Bring 2 cups of water to boil in a large saucepan, add rice and salt. Continue boiling and place a lid on the pan. Turn the heat down to a low simmer and cook for 40 minutes (or according to the package). Uncover and remove from the heat.
2. In a large sauté pan over medium heat add 3 TBSP oil. Add chopped onion, celery, 1/2 tsp each of salt and pepper. Sauté for 8 to 9 minutes. Add the garlic and cook one minute more.
3. Add the sausage and saute 5 minutes breaking up the meat with the spoon. Cook until browned. Then, add the mushroom, thyme and sage for another 3 minutes.
4. Fold in the wild rice and remove from the heat. Let cool completely before stuffing the hens.
5. To prep the game hens, remove them from their packaging and rinse. Drain any liquid and pat dry inside and out with a paper towel. (This part can be done ahead. Then, let the hens sit in the refrigerator uncovered for 30 minutes to 4 hours. It’ll help the skin crisp easier.)
6. Stuff each bird with the cooled stuffing mixture. Using kitchen twine tie the legs together. Rub softened butter over the entire hen and then season well with salt, pepper and any other fresh or dried herb seasoning you choose (Ms. Dash, Herb D ‘Provence, etc.). Place in a roasting pan.
7. Roast for 30 minutes at 425 degrees F, then reduce temperature to 350 degrees F for 30 to 40 minutes more. Baste the chicken with the broth and pan juices every 10 minutes. The chicken is done when a meat thermometer reads 165 degrees F from the middle of the breast.
8. Remove the hens from the oven and transfer to another baking pan. Turn the heat of the oven up to 500 degrees F with the drippings in the original pan.
9. Transfer the drippings and liquid to a glass measuring cup and allow the fat to rise to the top. Remove the fat then add the liquid to a sauté pan. Bring to a simmer over medium heat for 6-8 minutes. The sauce should thicken.
10. Return the game hens to the oven for 5 minutes to heat up and turn their skin golden.
11. Serve the game hens with a drizzle of sauce. Then, pass the remaining sauce in a gravy boat for everyone to add more on their own.

Enjoy! XOXO Jill