| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Cornish |
Mike03 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
c |
Diced white onions |
| 1 |
sm |
Green pepper; seeded, diced fine |
| 1 |
c |
Sausage meat; casings removed |
|
|
(spicy Italian or chorizo preferred) |
| 1/2 |
lb |
Chicken livers; chopped |
| 1/2 |
c |
Chopped chicken gizzards |
| 2 |
|
Garlic cloves – (to 3); chopped |
| 1 |
tb |
Ground dry oregano |
| 1 |
tb |
Dry; ground thyme |
| 1/4 |
|
Chopped fresh parsley |
| 2 |
c |
Cold; cooked white rice |
| 4 |
|
Cornish hens -; (12 oz ea) |
| 3 |
tb |
Soft butter |
|
|
Salt – to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat oven to 375 degrees. In a large saute pan, heat olive oil. Add
onions and green pepper and saute. Add sausage meat and cook for
about 5 minutes. Add livers and gizzards and cook for an additional 5
minutes. Add garlic, oregano, thyme and parsley. Combine and cook for
2 more minutes. Remove mixture from the heat and cool thoroughly.
Combine stuffing with rice. Divide and stuff hens immediately prior
to cooking. Tie legs closed. Brush hens with butter and season with
salt and pepper. Roast for 1 hour and 15 minutes or until hens are
cooked and temperature of stuffing is 155 degrees. This recipe yields
4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C40)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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