- 2 Cornish Game Hens
- 1 package of Pederson's Natural Farms Breakfast Sausage ¼ cup onion, chopped
- 2 Tbsp. celery, chopped
- 1 cup stuffing mix
- 1 Tbsp. butter, soijened
- ¼ tsp. poultry seasoning
- Salt and pepper to taste
- Preheat your oven to 375 degrees F. Lightly spray a large baking dish with nonstick cooking spray. Remove and discard giblets, then rinse and dry the hens inside and out with a paper towel. Salt and pepper hens to taste and set aside.
- Brown sausage in a skillet over medium high heat. The sausage should be fully cooked Once cooked, add the onion and celery to the skillet, and cook for about five minutes or until tender.
- Remove from heat and add stuffing mix, 1/3 cup of water, ½ tsp. of sage, and mix well. Spoon the stuffing mixture into the hens.
- Mix the butter and the poultry seasoning, then rub evenly over the hens. Place hens in the large baking dish, and roast for 1 hour 30 minutes. Thermometer should read 180 degrees F. Let stand for five minutes before serving.
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Spread each slice of toast with a thick spread of cranberry/cream cheese mixture and top with a slice of ham. Ifs better to allow your guests to “build their own” crostini rather than making them ahead of time as the cranberry spread can cause the toast to become soggy after awhile.
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Next, take a sip of your white wine 😉 and then add the rest of the white wine and cranberries to the pan. Salt and pepper to taste. Simmer for about 5 more minutes. Stir gently a few times to keep mixture from sticking to the pan.
Place eggs carefully in a pot and cover with filtered water. Place on medium high heat and wait until the water boils. Once it boils, count to 60 seconds and then remove pot from heat, cover and set a timer for 10 minutes.
Warm the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
Take your turkey breast and carefully cut along the side of the tenderloin, separating it from the breast. You don’t want to cut the tenderloin completely off the breast. Once tenderloin is separated, fold it back. Do this on both sides of the breast.
This ham is fully cooked and ready-to-serve. If you wish to heat the ham, the USDA recommends pre-cooked hams be reheated to an internal temperature of 140°F.