Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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