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Cornish Hens With Corn-chorizo Stuffing

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      Title: CORNISH HENS WITH CORN-CHORIZO STUFFING
 Categories: Entree, Poultry
      Yield: 8 Servings
 
 
        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 (
 
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