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Cornish Hens with Corn-Chorizo Stuffing

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 cup egg substitute and 1/3 cup 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 sauté pan; add 2 tbsp. broth, garlic, celery, onion, carrot and diced poblano; sauté 3 min.
  4. Transfer to a mixing bowl. Add herbs, cornbread and 2 cup 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 cup stuffing and Cranberrv-Mango Relish.
  6. Servings: 8
    Source:
    Submitted by: Recipe Group Member
    Date:

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