Cornish Hens with Corn-Chorizo Stuffing

Ingredients:
  • 1 tsp Oil
  • 4 Cornish hens; skinless
  • 1 Tbsp Ancho chili powder
  • 3-1/4 oz Chorizo; diced
  • 2 Tbsp Defatted chicken broth
  • 2 cup Defatted chicken broth
  • 6 Cloves garlic; diced
  • 1/4 cup Celery; diced
  • 1 md Onion; diced
  • 4 cup Carrot; diced
  • 1 Poblano chili pepper; core
  • 3 tsp Chopped herbs (thyme, sage,cilantro)
  • 6-1/2 cup Cornbread; crumbled
  • Freshly ground black pepper
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Preparation:

Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 cup egg substitute and 1/3 cup skim milk. Bake in 8 x 8-in. pans for 20 min. Cool. 1. Set oven to 450F.

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.

While hens are roasting, brown chorizo in a dry medium sauté pan; add 2 tbsp. broth, garlic, celery, onion, carrot and diced poblano; sauté 3 min.

Transfer to a mixing bowl. Add herbs, cornbread and 2 cup broth; mix well. Bake in 13 x 9-in. pan for 25 min. while hens continue to bake.

Remove cornbread and hens from oven. Halve hens and serve each half with 1 cup stuffing and Cranberrv-Mango Relish.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:






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