Make the Soffritto and Stuffing: In a large pan, heat olive oil over low heat. Add diced carrot, celery, and onion, cooking until the onion becomes translucent. Remove from the pan and set aside. In the same pan, brown the sausage. Combine the cooked sausage, soffritto, and stuffing bread cubes in a large bowl. Gradually add chicken stock until the bread is moist but not soggy.
Gluten-Free Option: Follow the steps above, but instead of bread cubes, use uncooked 90-second rice. Moisten with chicken stock over low heat, then use as stuffing.
Prepare the Hens:
Clean and pat dry the Cornish hens. Season the inside of each hen with a pinch of salt, then place a sprig of thyme inside. Stuff each hen with the sausage mixture, then tie the legs with twine. Drizzle olive oil over each hen and season generously with salt.
Place the hens in a roasting pan and roast for 30 minutes.
Prepare the Brussels Sprouts:
In a bowl, combine Brussels sprouts, minced garlic, and a drizzle of olive oil. Toss until evenly coated.
Finish Roasting:
After the hens have roasted for 30 minutes, add the Brussels sprouts to the roasting pan with the hens. Cover the pan with aluminum foil and roast for another 45 minutes.
After 45 minutes, remove the foil from most of the pan, leaving it over the wing tips and exposed stuffing to prevent burning. Continue roasting until the hens reach an internal temperature of 165°F and are golden brown (about 1 hour and 45 minutes total cooking time).
Serve: Remove from the oven and serve warm with your favorite side dish.
