Sorry I don’t measure I add things to taste.
Serving: 4 Cornish Games Hens
Sausage, Wild Rice, Mushroom and Sage stuffing:
1 lb. bulk pork sausage
3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed)
1 large onion
1/4 lb. small mushrooms (such as white button)
2 cups wild rice
4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice)
2 tbsp. chopped fresh sage
2 bay leaves
1 cup basmati rice
1/4 c. chopped fresh parsley
Freshly ground pepper
Optional: Add dried fruits like apricot or craisins
Apricot preserves (maybe a 12 oz jar)
Soy Sauce (start with 1/8 to 1/4 cup) You can use the low sodium as well.
D’Olivo’s Apricot White Balsamic (start with 1/8 to 1/4 cup)
In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and fat is rendered, about 10 minutes. Using a slotted spoon, transfer sausage to a plate; set aside. Discard fat and wipe pan clean.
In same pot over medium heat D’Olivo wild mushroom sage olive oil. Add onion and cook until soft, about 10 minutes. Add mushrooms and cook until soft, about 8 minutes. Add more olive oil if needed. Stir in wild rice. Add broth, sage, and bay leaves. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook for 25 minutes. Stir in basmati rice, (if needed add a little extra broth) cover, and continue to cook until both rice are tender, about 20 minutes. Remove from heat, discard bay leaves, and stir in reserved sausage, parsley, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set aside
In a small saucepan add the apricot preserves, soy sauce, D’Olivo apricot white balsamic and simmer until thick, about 10 minutes. Season with salt and pepper if needed and set aside to cool.
Preheat oven to 400 degrees.
Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze.
Stuff the Cornish games hens and add the rest of the stuffing to an oiled baking dish. (I use more of the mushroom sage olive oil).
Roast for 20 minutes, uncovered, and then reglaze the birds. Repeat this process twice more, every 15 minutes, at 35 and 50 minutes. If the hens are turning too brown, lightly tent the roasting pan with foil to protect them. After 60 minutes, check with an instant-read thermometer; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.