Pumpkin Sausage & Raisin Rice

"Pumpkin Everythang”

So here is part two of the main course, the delicious rice that stuffed my Cornish hens from last Tuesdays post.  It is very simple and delicious. The stock added an amazing rich flavor that the rice soaked right up, coupled with the sweet pumpkin, sage, sausages, raisins and veggies, it went very well stuffed in the citrusy fowl. The reason I separated the dish into two post is because this rice is a side dish all in itself, you can use it to stuff the fowl as well as serve it on the side. When stuffed in the hen the rice gets the ginger and citrus flavor imparted on it, however on its own, the sage, sausage and pumpkin flavor are more prevalent.

Boneless Citrus ginger Cornish hens stuffed with Sausage pumpkin rice

  "Pumpkin Everythang”

The words thanksgiving and turkey are almost synonymous. Normally you don’t find one without the other, but personally I’m not a fan. This large bird needs the right amount of TLC to be delicious. My late grandma was one to apply that perfect amount of TLC to yield an awesome turkey and an even more awesome turkey salad in the days to follow.  Now-a-days whenever we are in New York for thanksgiving, or when we have thanksgiving dinner in Jamaica (Jamaica?? Yes I know.. My mother just loves any excuse to set the table) we always do another type of roast poultry, out of sheer laziness and the plain fact that Jamaicans generally don’t like turkey. What better substitute than a Cornish hen.