Recipe number 18138 is

Cornish Hens With Corn-Chorizo Stuffing



The ingredients are:
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The recipe yield is:
8 Servings

Info:
1 ts oil 4 Cornish hens -- skinless 1 TB ancho chili powder 3 1/4 oz chorizo -- diced 2 TB defatted chicken broth 2 c defatted chicken broth 6 cloves garlic -- diced 1/4 c celery -- diced 1 md onion -- diced 4 c carrot -- diced 1 poblano chili pepper -- : core 3 ts chopped herbs : thyme, sage, cilantro 6 1/2 c cornbread -- crumbled : freshly ground black pepper Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 c. egg substitute and 1/3 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 Date: Wed, 23 Oct 1996 20:30:02 ~0700 (

Note:
Entree; Poultry



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