Wagyu Summer Sausage Stuffed Cornish Hen

Cornish hens are perfect for serving on Christmas, because they’re just the right size for one person to eat, which makes plating both easy and beautiful. And when they’re served with our Wagyu Summer Sausage stuffing, they are absolutely divine. The Wagyu provides just the right saltiness and snap, and the bread soaks up all the savory juices.

This recipe makes enough to stuff two hens; adjust to your needs accordingly.

Ingredients:

• ½ of a Miraflora Wagyu Summer Sausage, diced
• 1 shallot, minced
• ¼ cup of celery with leaves, minced
• ¼ cup dry summer savory
• ¼ cup unsalted butter
• 1 cup of chicken stock
• 2 cups of rough chopped stale bread
• 2 green onions, chopped
• 2 cornish hens
• Salt
• Olive oil
• 2 tbsp all purpose seasoning

Instructions

• Preheat your oven to 425 F.

• Add summer sausage to a large pan over medium heat and saute for 3-4 minutes. Add shallots, celery, and summer savory. Continue to saute for 3-4 minutes. Add butter and saute until melted. Add chicken stock, bread, and green onions. Stir and toss until the pan is dry of liquid.

• Remove from the heat and chill mixture in the fridge for 10-15 minutes or until fully cooled. Once the mixture is cool, stuff it into the cavities of 2 cornish hens.

• If you have extra stuffing leftover, hydrate with more chicken stock and cook in the oven separately.

• Truss legs with butcher's twine, coat with oil, and season with salt and all purpose seasoning. Deposit cornish hens into the oven and roast for 40-50 minutes or until the internal temperature has reached 160 F.

• Remove from the oven, let rest, and serve as the center plate alongside your favorite Christmas dinner sides. Enjoy!