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 (