Cornish hens with corn-chorizo stuffing

8 Servings

Ingredients

Quantity Ingredient
4 Cornish hens -- skinless
6 cloves garlic -- diced
1 poblano chili pepper --
Date: Wed, 23 Oct 1996 20:30:02

Directions

1 ts oil

1 TB ancho chili powder

3¼ oz chorizo -- diced

2 TB defatted chicken broth

2 c defatted chicken broth

¼ c celery -- diced

1 md onion -- diced

4 c carrot -- diced

: core

3 ts chopped herbs

: thyme, sage, cilantro 6 ½ c cornbread -- crumbled

: freshly ground black pepper Cornbread: Use two 8½-oz. packages corn muffin mix. Prepare with ¼ c. egg substitute and ⅓ 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 ~0700 (

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