Frank's Recipes! Cornish Hens with Corn Chorizo Stuffing

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Cornish Hens with Corn Chorizo Stuffing

1 teaspoon oil
4 Cornish hens, skinless
1 tablespoon ancho chili powder
3 1/4 ounces chorizo, diced
2 tablespoons defatted chicken broth
2 cups defatted chicken broth
6 cloves garlic, diced
1/4 cup celery, diced
1 medium onion, diced
4 cups carrot, diced
1 poblano chili pepper, core
3 teaspoons chopped herbs
thyme, sage, cilantro
6 1/2 cups cornbread, crumbled
freshly ground black pepper

Serving Size : 8

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.

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 sauté pan; add 2 tablespoon broth, garlic, celery, onion, carrot and diced poblano; sauté 3 min. 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. Remove cornbread and hens from oven. Halve hens and serve each half with 1 cup stuffing