Guinea hens with chicken and chestnut stuffing

Yield: 4 servings

Measure 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

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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