Friday, March 14, 2014
FFWD Sausage-Stuffed Cornish Hens
When we sat down to eat this I said to Paul that either Cornish Hen and duck must be an awful lot cheaper in France, or Dorie must have an awful lot of rich friends (or some of both). One thing I've learned from blogging with this group is that they both make excellent weekend dinners in that they're fast, tasty, and more interesting than chicken, but wow are they expensive. At 14 dollars a piece, I decided to make a couple of sides and stretch my two small hens into four servings. I made a Jerusalem artichoke soup from Ottolenghi (except for the second week in a row I couldn't find Jerusalem artichokes, I think their season must be over, so it was really a potato soup) and salad. I also pulled a Challah out of the freezer to round out the meal. I really enjoyed the hens. I did the side-side-back roasting method, and they were perfectly cooked. The skin was crispy, and the meat was moist and flavorful. I rarely like stuffing, but actually enjoyed this one, which I made with hot Italian turkey sausage and half a slice of Challah. This is definitely a recipe I would make again, but definitely not too soon.