Guinea hens with chicken and chestnut stuffing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped carrots |
| ½ | cup | Chopped celery |
| 1 | cup | Deboned; skinless chicken breast |
| Cut into 3/4-inch chunks | ||
| 1 | tablespoon | Chopped garlic |
| ¾ | cup | Roasted; peeled, coarsely-chopped chestnut |
| 3 | cups | Dense day-old wheat bread; torn in 1\" chunks |
| 1 | cup | Chicken stock |
| 2 | 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.