Guinea hens with chicken & chestnut stuffing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| ½ | cup | chopped onion |
| ½ | cup | chopped carrots |
| ½ | cup | chopped celery |
| 1.00 | cup | deboned; skinless chicken breast |
| 1 | cut into 3/4-inch chunks | |
| 1.00 | tablespoon | chopped garlic |
| ¾ | cup | roasted; peeled, coarsely-chopped |
| 3.00 | cup | dense day-old wheat bread; torn in 1 chunks |
| 1.00 | cup | chicken stock |
| 2.00 | pounds | guinea or cornish game hen; cooked |
Directions
In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2 to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix well, and moisten with the chicken stock. Season with salt and pepper. Place on a serving platter along side your Guinea or Cornish hen. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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