Roast Stuffed Cornish Hen

Name: Roast Stuffed Cornish Hen
Cuisine: French
Ingredients: 6 rock Cornish hens; ½ pound rich cream cheese; ¾ cup Grape Nuts cereal; ⅓ cup crème fraîche; ⅓ cup dried cranberries, finely chopped; 4 ounces pork sausage, casing removed; 1 large yellow onion, very finely chopped; 2 shallots, very finely chopped; Salt; Pepper from the mill; ⅔ cup chicken broth or stock of your choice; ⅔ cup chicken broth or stock of your choice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Perfect for a “fancy” winter dinner party. Stuff the birds just before you start the roasting. Go back on your diet tomorrow; just treat yourself happily tonight, the more so with a puree of chestnuts or butternut squash nicely buttered and sherried.

Ingredients

6 rock Cornish hens
½ pound rich cream cheese
¾ cup G

Europe
France
Dinner
Winter

Method

Wash and dry all the birds with paper towels. Cream the cheese, then add the Grape Nuts, crème fraîche, and cranberries and incorporate well. Set aside.

In a nonstick frying pan, crumble the sausage and brown it lightly over medium heat until all the fat has escaped into the pan. Remove the sausage to a plate with a slotted spoon and discard half the fat. In the remaining fat over mediu