2/3 cup long grain white rice rice
2 cups water
1/4 teaspoon salt
1 small red onion
1/3 cup drained dried tomatoes packed in oil (about 2 1/2 ounces)
1/2 cup packed fresh parsley leaves
2 fresh turkey sausage links (about 6 ounces total)
1 tablespoon vegetable oil
green food coloring
two 1 1/4-pound Cornish hens
1 c. chicken broth
one stick unsalted butter, softened (1/2 cup)
2 teaspoons crumbled dried sage
2 Tbsp chopped fresh basil or cilantro (your choice)
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
prepare rice according to package and drain well;
While rice is simmering, separately chop fine onion, tomatoes,
shallot, and parsley. Remove and discard casings from sausages and
in a 12-inch non-stick skillet cook sausages in oil over moderate
heat, stirring and breaking up lumps, until no longer pink. Add
onion, tomatoes, and shallot and cook, stirring, until onion is
softened. Stir in rice and parsley and season with salt and pepper.
Add 3-4 drops green food coloring or until desired color is
achieved. Cool stuffing completely. (Stuffing may be made 1 day
ahead and chilled, covered.)
Preheat oven to 350° F and butter a 1-quart baking dish.
Rinse Cornish hens inside and out and pat dry. In a small bowl blend
together well 2 tablespoons of the butter with the sage, cilantro or
basil, the zest, and the salt. Loosen the skin covering the breast
meat on each hen by slipping your fingers under the skin and sliding
them between the skin and the meat. Divide the butter mixture
between the hens, inserting it under the skin of each hen and
smoothing it evenly by rubbing the outside of the skin, and season
the hens with salt and pepper. Fill cavities with some of stuffing.
Tie ends of drumsticks of each hen together with kitchen string and
transfer remaining stuffing to baking dish. Tie each hen's legs
together with kitchen string.
Arrange hens on a rack set in a flameproof roasting pan and roast
hens in upper third of oven, basting every 15 minutes with excess
butter mixture or broth, 50 to 55 minutes total, or until a
thermometer inserted in thickest part of a thigh (be careful not to
touch bone) registers 170° F.
During last 30 minutes of roasting hens, add 1/4 cup broth to
stuffing in dish and bake, covered, in lower third of oven 30
Serve these putrid little hens on a platter, letting them spew forth
their maggoty innards for all to enjoy. If your friends or family
have a really strong stomach, put the hens inside a clean garbage
bag and tear holes in the bag to reveal the "rotten mess" inside.