Roasted cornish hens with corn bread stuffing and gravy

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter, softened
2 mediums Onion(s), finely chopped
5 mediums Celery ribs, finely chopped
1 large Red bell pepper finely chopped
1 large Garlic clove(s), minced
1 Bay leaf
Salt and pepper
½ pounds Spicy pork sausage
4 Cornish hens (1 lb ea)
Salt and pepper
⅔ cup Dry white wine
⅔ cup Chicken stock such as andouille sliced 1/4\" thick
⅓ cup All-purpose flour
⅓ cup Yellow cornmeal
½ teaspoon Baking powder
2 tablespoons Sugar
¾ cup Milk
1 large Egg, lightly beaten
1 large Egg yolk or canned broth
⅔ cup Heavy cream
¼ teaspoon Pure vanilla extract

Directions

CORN BREAD STUFFING

HENS AND GRAVY

1. Make the corn bread stuffing: preheat oven to 350øF. Melt 1 tbs butter in large cast-iron skillet. Add half the onions, half the celery,. the bell pepper, garlic, bay leaf and «tsp each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Lower heat to moderate, add sausage and cook, stirring, until browned, about 10 minutes. Add remaining onion and celery and cook, stirring, until translucent, about 10 minutes.

Transfer to a plate and discard bay leaf.

2. Butter a 9-inch round cake pan and a 5x8-inch loaf pan. In a medium bowl, combine the flour, cornmeal, baking powder, sugar and 1 tsp salt. Add ¬cup of the milk, the beaten egg, and the remaining 1 tbs butter and stir until just combined. Pour batter into the cake pan, spreading it evenly to the edges. Bake for about 13 minutes, or until set. Invert corn bread onto a rack and cool slightly. Leave oven on if you plan to continue.

3. Crumble corn bread into a medium bowl, breaking it into «-inch pieces. Stir in sausage mixture. In a small bowl, combine remaining « cup milk and the egg yolk. Add to the corn bread and combine.

Transfer stuffing to loaf pan, pressing it in firmly. Bake for about 10 minutes, or just until set. Invert stuffing onto a plate and cool slightly. Break stuffing into small pieces and cool completely. The stuffing can be prepared up to 1 day ahead; cover and refrigerate.

Return to room temperature before proceeding.

4. Prepare the hens and gravy: preheat oven to 375øF. Season hens with salt and pepper. Loosely fill cavities with corn bread stuffing and transfer hens to a large roasting pan, breast sides up. Roast for about 50 minutes, or until golden brown and juices run clear when a thigh is pierced with a fork. Transfer to plates, cover loosely with foil and keep warm.

5. Pour off excess fat from roasting pan and set pan over 2 burners on moderately high heat. Add wine and cook, scraping, until reduced by half, about 5 minutes. Add chicken stock and cream and boil until thickened. Stir in vanilla extract and season with salt and pepper.

Spoon gravy around hens and serve.

Chef Greg Sonnier of Gabrielle in New Orleans Food and Wine March 1995

Submitted By DIANE LAZARUS On 02-23-95

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