Ingredients:

•            2    Cornish Hens

Stuffing:

•       80 g    Pork Sausage, Bulk**
•       28 g    Fresh Mushrooms, cleaned and chopped (1oz)
•       42 g    Onions, chopped (1½ oz)
•       28 g    Celery, finely chopped (1oz)
•       22 g    Filberts/Hazelnuts or Walnuts, finely chopped (¾ oz)
•       70 g    French Bread (2.5 oz)
•      5 tbs    Butter
•      3 tbs    Heavy Cream
•   1½ tsp    Cognac/Brandy
•            2    Eggs, large
•     ½ tsp    Chicken Bullion, granulated
•                  Black Pepper and Garlic to taste

** Click on link for our No Sage Pork Sausage Recipe

Directions:

Dice French bread and in a frying pan and lightly toast with some of the butter.
Remove from pan and set aside.
Add pork sausage to the pan and while chopping it into smaller pieces, fry until done.
Also remove from pan and let cool.
Melt rest of butter in the pan and add celery, onions and nuts to the pan and saute until onions are glassy and nuts are toasted.
Stir in Mushrooms and Cognac, season with instant chicken bullion, black pepper and garlic and saute another 2 to 3 minutes.
Take off the heat and let cool.
In a Bowl lightly beat the eggs, fold in the Heavy Cream and combine all the ingredients.
Blend well together.
Cover and Chill.

Stuff the Cornish Hens with the stuffing and tie the legs together with twine.
Place in a roasting pan.

Bake in a preheated oven for 1½ hours at 350°F or until inside temperature reaches 165ºF.