Thanksgiving Hens

1. 1

   Preheat the oven to 375F; arrange the frozen sausages in a shallow roasting pan and roast until cooked through, about 18 to 20 minutes.

2. 2

   Set the sausages aside until they are cool enough to handle; then cut them into 1/4-inch slices.

3. 3

   Reserve the pan.

4. 4

   Turn up the heat to 475F.

5. 5

   Meanwhile, finely chop one onion and coarsely chop the other.

6. 6

   Combine the sliced sausages, bread, finely chopped onion, 2 tablespoons of the butter, the sage, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

7. 7

   Season the hens inside and out with an additional 1/4 teaspoon salt and 1/4 teaspoon pepper.

8. 8

   Stuff each hen with one fourth of the bread mixture and tie the legs.

9. 9

   Arrange the hens on a rack in the shallow roasting pan and drizzle the wine and remaining 1 tablespoon butter over them.

10. 10

    Roast the hens for 20 minutes.

11. 11

    Add the coarsely chopped onion to the pan and continue roasting for 10 to 15 minutes longer, until a meat thermometer inserted in the thigh joint registers 170F.

12. 12

    Transfer the hens to a platter, cover loosely with aluminum foil, and let rest for 10 minutes.

13. 13

    Meanwhile, put the roasting pan on a burner; add the broth and bring to a boil, stirring to loosen any brown bits in the bottom of the pan.

14. 14

    Whisk together 1/4 cup water and the flour; add to the roasting pan and bring to a boil, stirring constantly.

15. 15

    Simmer 3 minutes.

16. 16

    Serve the hens with the sauce.

* Per serving · 4 servings · Values may vary.