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Sausage-stuffed Cornish game hens with parsley sauce

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Ingredients

For the Cornish game hens:
  • 4 each cornish game hens (or other small birds like quail), deboned
  • 2 pound country-style bulk sausage
  • 1 cup sliced green onions
  • 1 cup chopped parsley
  • 2 cup jasmine rice (or other white rice), cooked
  • 2 teaspoon cayenne
  • 1/2 cup cold water
  • For the parsley sauce:
  • 4 each cornish game hens (or other small birds like quail), deboned
  • 2 pound country-style bulk sausage
  • 1 cup sliced green onions
  • 1 cup chopped parsley
  • 2 cup jasmine rice (or other white rice), cooked
  • 2 teaspoon cayenne
  • 1/2 cup cold water
  • 2 each medium shallots, small diced
  • 4 each button mushrooms, thin sliced
  • 2 tablespoon butter
  • 1 cup dry white wine
  • 1 cup crème fraiche or sour cream
  • 2 cup each large egg yolks
  • 1/2 cup parsley leaves, chopped
  • Preparation

    Baking Directions:

    Heat oven to 325 degrees.

    Season hens inside and out with salt and pepper.

    In a mixing bowl, combine sausage, green onions, parsley, rice, water and cayenne.

    Season with salt and pepper.

    Stuff each hen cavity with the sausage stuffing.

    Bird should be full.

    Tie legs together with twine.

    Place birds in a baking dish.

    Cover with foil and bake at 325 degrees for about an hour or until meat thermometer inserted in the center of the stuffing reads 165 degrees.

    Turn oven to 500 degrees, remove foil and allow bird to brown.

    Remove from oven.

    Let hens rest for 15-20 minutes.

    In a separate pan, sweat the shallots and mushrooms in 1 tablespoon butter.

    Add the wine and reduce by 3/4. Add mixture to blender with the parsley.

    Blend until smooth.

    Add crème fraiche or sour cream and blend until smooth.

    Add the egg yolks and blend until smooth.

    Pour mixture into a sauce pot and add lemon juice.

    Whisk in 1 tablespoon butter.

    Adjust seasonings with salt and pepper.

    To assemble: Pour 1/4 cup sauce on each plate.

    Arrange hens on sauce and serve.

    Garnish with parsley leaves.

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