Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 8 ounces sweet pork sausage
  • 1 small red bell pepper (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 stalk celery (chopped)
  • 1 small sweet onion (chopped)
  • ¼ cup mushrooms (chopped)
  • ¼ cup almonds (chopped)
  • 4 ounces Kikkoman® Panko Bread Crumbs
  • 1 tablespoon dried sage
  • 1 cup chicken broth
  • 4 Cornish Hens (1 to 1-1/4 pounds each)
  • 4 tablespoons melted butter
  • Salt and pepper to taste
  • ¼ cup Kikkoman® Soy Sauce
  • ¼ cup honey
  • 3 tablespoons brown sugar
  • ¼ cup sriracha
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh chopped herbs

Instruction

  • Make the stuffing first by heating a large pan to medium heat. Add olive oil and swirl to coat the pan. Add the sausage, peppers, celery and onion and cook them about 7-8 minutes to soften them up. Break the sausage apart with a spoon.
  • Add the mushrooms and cook them down another 5 minutes or so, stirring. Cool slightly and add the mixture to a bowl.
  • Stir in the almonds, panko, sage and broth. Mix well.
  • Heat the oven to 350 degrees F.
  • Spoon the stuffing into the hen cavities. Do not overstuff them, but keep the stuffing fairly loose. Set them into a large baking pan.
  • Brush the hens with butter and season liberally with salt and pepper. Set them into the oven and bake for 1 hour.
  • While the hens are baking, make your glaze by whisking together the Kikkoman® Soy Sauce, honey, brown sugar, sriracha, lemon juice and a bit of salt and pepper. Pour into a pan and bring to a quick boil.
  • Reduce the heat and simmer for about 15-20 minutes. Cool to allow it to thicken.
  • After the hens have cooked for 1 hour, spoon the finished glaze over them and return to bake for another 15 minutes, or until their internal temp measures 180 degrees F.
  • Sprinkle with fresh herbs and serve.