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2 (1 1/2 to 2 lb.) fresh or frozen (thawed) Rock Cornish hens
1/2 (16 oz.) pkg. pork sausage meat
Salad oil
1 (10 oz.) bag spinach
1 sm. onion, diced
2 slices white bread
1 egg
1/8 tsp. pepper
Lettuce leaves for garnish
1/2 (14 oz.) jar spiced crab apples, drained
1/2 (9.5 oz.) jar kumquats, drained

About 1 3/4 hours before serving. Remove giblets and necks from Rock Cornish hens; reserve to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Cut each hen in half; refrigerate.

Prepare stuffing; In 10 inch skillet over medium high heat, cook pork sausage meat until browned. With slotted spoon, remove sausage to medium bowl; set aside. In same skillet over medium heat, in drippings and 2 tablespoons hot salad oil, cook spinach and onion until tender, about 10 minutes, stirring occasionally. Remove from heat.

Into spinach mixture, tear bread into small pieces; stir in egg, pepper and cooked sausage.

Preheat oven to 400 degrees. Carefully loosen skin on each hen half by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket; spoon some stuffing into each pocket. Place hen halves, breast side up in 13 x 9 inch baking pan. Brush hens with salad oil; sprinkle lightly with salt. Bake hens 55 to 60 minutes until fork tender. Arrange hens on warm large platter; garnish with lettuce, spiced apples, and kumquats. Makes 4 servings. 570 calories per serving.

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