Cornish Hens with Corn-Chorizo Stuffing

Title:
Cornish Hens with Corn-Chorizo Stuffing

Yield:
8 Servings

Categories:
Entree,
Poultry




Ingredients:





     1 ts Oil


     4    Cornish hens; skinless


     1 tb Ancho chili powder


 3 1/4 oz Chorizo; diced


     2 tb Defatted chicken broth


     2 c  Defatted chicken broth


     6    Cloves garlic; diced


   1/4 c  Celery; diced


     1 md Onion; diced


     4 c  Carrot; diced


     1    Poblano chili pepper; core


     3 ts Chopped herbs (thyme, sage,


          -cilantro)


 6 1/2 c  Cornbread; crumbled


          Freshly ground black pepper






 Cornbread:  Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 c.


 egg substitute and 1/3 c. skim milk. Bake in 8 x 8-in. pans for 20 min.


 Cool.


 


 1. Set oven to 450F.


 


 2. Heat 1 tsp. oil in a roasting pan. Place hens in roasting pan and dust


 with ancho pepper; roast 20 minutes. Reduce oven to 350F. Do not remove.


 


 3. While hens are roasting, brown chorizo in a dry medium saute pan; add 2


 tbsp. broth, garlic, celery, onion, carrot and diced poblano; saute 3 min.


 


 4. Transfer to a mixing bowl. Add herbs, cornbread and 2 c. broth; mix


 well. Bake in 13 x 9-in. pan for 25 min. while hens continue to bake.


 


 5. Remove cornbread and hens from oven. Halve hens and serve each half with


 1 c. stuffing and Cranberrv-Mango Relish.


 


 [Serves 8. 473 cals, 16.1g fat;  Pat H. McRecipe 1996:  see Thanksgiving


 Menu]


 Recipe By     : Bobby Flay and Holly McCord, Nov 1996


 


 Posted to CHILE-HEADS DIGEST V3 #140


 


 Date: Fri, 25 Oct 1996 10:30:03 -0400


 


 From: kmeade@ids2.idsonline.com (The Meades)