Our friend Gary Pantlik stuffs cornish game hens with Italian sausage and grills them over a Bed of Rosemary. Served with Wild Rice and Mashed Sweet Potatoes, it’s one of our very favorite winter meals.
Gary’s Sausage Stuffed Cornish Hens
4 Cornish hens, thawed and de-boned
1 tablespoon Cajun seasoning, preferably Joe’s stuff
1 pound sweet Italian sausage (bulk)
2 bottles best-quality Italian dressing, preferably Caber’s brand
1 large bunch rosemary, soaked in water for 30 minutes
Mashed sweet potatoes
Wild rice cooked with rosemary
Grilling Method: Indirect/Medium Heat
Have your butcher de-bone the Cornish hens or do it yourself as Gary does. Lay the hens out flat and sprinkle all four liberally with the Cajun rub. Divide the sausage into four (4) equal portions and roll into balls. Place one sausage ball into the center of each hen. The sausage will give the hen some shape. Stitch the hens back together with a trussing needle or solid wooden toothpicks. Place the hens in a non-reactive bowl and fill the bowl with the two bottles of Italian salad dressing. Cover and refrigerate overnight.
Build a charcoal fire or preheat a gas grill. Lay the rosemary on the cooking grates to form a “”bed”” of rosemary. Place the hens on the top of the bed of rosemary and let roast for about one (1) hour or until a meat thermometer inserted in the center of the stuffing reads 165˚F.
Remove from grill, let rest for 10 minutes and serve over Mashed Sweet Potatoes and Wild Rice.
Recipe courtesy of Gary Pantlik