Stuffed Cornish Hens

Prep Time

15 minutes

Cook Time

60 minutes

Servings

2-4 people

With the rich, buttery flavors of Creole marinade, seasonings and dirty rice, Chef Ryan André’s recipe for Stuffed Cornish Hens is a wonderfully delicious weeknight meal.

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Ingredients

2 Cornish Hens
1/2 Cup Tony’s Creole-Style Butter Injectable Marinade
1 Box Tony’s Creole Dirty Rice Dinner Mix
1 Pound Ground Breakfast Sausage
Tony’s No Salt Seasoning Blend, to Taste
Clear

Directions

Preheat oven to 375°F.
Cook Tony’s Dirty Rice Mix with breakfast sausage using the directions on the rice mix box.
When the rice is finished, spread it out on a cookie sheet to allow it to cool.
Remove the Cornish hens from their plastic and lay them on a stack of paper towels.
Dab the tops of the hens with paper towels making sure the skin is dry.
Using the injection needle on the Tony’s Creole-Style Butter Marinade, inject the marinade throughout the entire bird making sure to get every muscle available.
Stuff the inner cavities of birds with the rice dressing until you can’t fit any more inside.
Dab the hens dry one more time before seasoning all sides of them with Tony’s No Salt Seasoning Blend, to taste.
Place the hens on a baking sheet or roasting pan and place in an oven.
Cook hens for about 35-45 minutes or until internal temperature reads 165°F.
Remove birds from oven and allow to rest for 5-10 minutes before serving.
Enjoy!

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