by coffeefoodwritergirl
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my 63 recipes »
coffeefoodwritergirl's Notes:
Expand1 spicy Andouille sausage – chopped small Ask a question about this ingredient
3-4 large brown mushrooms – chopped small Ask a question about this ingredient
7-8 large brown mushrooms – trimmed and cut in half Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
¼ teaspoon salt Ask a question about this ingredient
¼ teaspoon fresh ground black pepper Ask a question about this ingredient
2 large cloves garlic – crushed Ask a question about this ingredient
1 (full) cup seasoned bread cubes Ask a question about this ingredient
½ teaspoon fresh thyme – chopped Ask a question about this ingredient
¼ cup white wine Ask a question about this ingredient
4 medium leaves fresh sage Ask a question about this ingredient
½ cup red wine Ask a question about this ingredient
¼ cup chicken stock Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepSauté sausage in enough olive oil to cover the bottom of a deep sided sauté pan – until browned and cooked through (I used Applewood Farms pre-cooked Andouille sausage, but regular uncooked Andouille sausage would work well here too). Add mushrooms and ¼ teaspoon salt and pepper and sauté until softened (about 3-4 minutes). Add crushed garlic and sauté about 1 minute more. Turn heat down to low, add bread cubes and thyme and stir to moisten, turn up to medium low, add white wine and stir to moisten again. About a minute, then remove from heat and set aside.
Ask a question about this stepWash and thoroughly dry hens. Place two sage leaves inside cavity of each hen. Stuff each hen w/ sausage/bread crumb mixture and sew opening closed with a needle and thread.
Ask a question about this stepRub birds all over with olive oil; dust with salt and pepper and place birds, breast side down in roasting dish.
Ask a question about this stepSurround w/ cut mushrooms; drizzle mushrooms with a little olive and sprinkle with salt and pepper. Add red wine and stock to dish and bake at 350 degrees for 40 minutes. After 40 minutes, flip birds over, baste generously, (including mushrooms) and turn heat up to 425 degrees. Cook approximately 20 minutes more until breast is browned and bird is cooked through (basting a couple times more to keep breast juicy).
Ask a question about this stepWhen cooked cut through thread (used to close up cavity); serve to warmed plates and spoon juices over top.
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Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
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