Cornish Hens With Corn-chorizo Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Entreé, Poultry | 8 | Servings |
INGREDIENTS
| 1 | t | Oil |
| 4 | Cornish hens, skinless | |
| 1 | T | Ancho chili powder |
| 3 1/4 | oz | Chorizo, diced |
| 2 | T | Defatted chicken broth |
| 2 | c | Defatted chicken broth |
| 6 | Cloves garlic, diced | |
| 1/4 | c | Celery, diced |
| 1 | Onion, diced | |
| 4 | c | Carrot, diced |
| 1 | Poblano chili pepper, core | |
| 3 | t | Chopped herbs, thyme sage |
| cilantro | ||
| 6 1/2 | c | Cornbread, crumbled |
| Freshly ground black pepper |
INSTRUCTIONS
1996 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. Set oven to 450F. 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. 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. 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. 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 Posted to CHILE-HEADS DIGEST V3 #140 Date: Fri, 25 Oct 1996 10:30:03 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 260
Total Fat: 28.7g
Cholesterol: 179.7mg
Sodium: 293.2mg
Potassium: 690.4mg
Carbohydrates: 8.6g
Fiber: 2.2g
Sugar: 3.7g
Protein: 32.5g