the hens inside and out with cold water. Drain and set them
aside in the refrigerator.
2. Heat the olive oil in a sauté pan. Add the onion and garlic. Sauté
until limp. Add the sausage and break into small pieces. Sauté
until brown. Add the mushrooms, parsley, salt, black pepper and
rosemary. Sauté until the limp.
3. Peel, rinse and dice the potatoes. Place in a saucepan and cover
them with water. Bring to a boil and cook for 20 - 30 minutes or
until very tender. Drain and mash the potatoes until smooth.
4. Add the egg to the mashed potatoes and stir to blend well. Add the
Romano cheese and the sausage and mushroom mixture. Stir to
blend. Divide the stuffing in half and stuff each hen with the stuffing.
Sew the opening shut. Place the hens in a roasting pan breast side
5. Bake in a preheated 350ºF oven for 1 hour 30 minutes or until the
internal temperature reaches 180ºF to190ºF. Cut the hens in half
down the middle and serve.