Rock Cornish Hen Stuffed with Mushrooms and Sausage

By Mabel Thompson

2 Rock Cornish hens

1 lemon, halved

4T olive oil

2 sprigs rosemary or 1t dried

4 sage leaves or 1/2t dried

1 large celery stalk, sliced

6 large mushrooms, sliced

1 Italian sweet sausage (chicken), casing removed

4T dry vermouth or sherry

2T plain breadcrumbs

1T butter

Salt & pepper to taste

Preheat oven to 375 degrees. Remove giblets from hens; clean, dice and set aside (optional). Rinse hen cavity and rub with one lemon half (leave lemon inside hen while baking to draw nutrients out of the bones.) Heat oil in large skillet and add rosemary, sage, celery and mushrooms, and sauté for 5 minutes on medium-low heat. Add sausage and break up in pan. Add giblets and vermouth and cook until wine evaporates over medium-high heat, 5 minutes. Add breadcrumbs and season with salt & pepper. Stuff hen cavities and pouches with stuffing and skewer shut. Place hens in baking dish and butter breasts. Bake 45-55 minutes basting 2-3 times until browned and cooked. Remove from oven and squeeze remaining lemon half over hens.

photo: Tanner and Allie enjoying the warm waters off Bermuda