Chorizo Cornbread Stuffed Cornish Hens
BY Billy Parisi ON December 28, 2015
UPDATED ON February 10, 2023
Our Chorizo Cornbread-Stuffed Cornish Hens recipe is sure to be a crowd-pleaser!
Chorizo Cornbread Stuffed Cornish Hens Recipe
INGREDIENTS
For the Stuffing:
- 1 small diced yellow onion
- 3 small diced stalks of celery
- 1 tablespoon of olive oil
- 1 pound of loose chorizo sausage
- 1 cup of flour
- 1 cup of cornmeal
- ½ cup of sugar
- 1 teaspoon of baking soda
- 2 eggs
- ½ cup of melted butter
- 1 cup of buttermilk
For the Hens:
- 2 cornish hens
- 1 tablespoon of olive oil
- 1/3 cup of apricot preserves
- 2 tablespoons of honey
- 1 tablespoons of soy sauce
- 2 tablespoons of butter
- Kosher salt and fresh cracked pepper to taste
INSTRUCTIONS
- Preheat the oven to 350°.
- In a cast iron skillet, saute the onions, celery and sausage in olive oil until the sausage is cooked throughout. Remove from the heat.
- In a large bowl, whisk together the flour, cornmeal, sugar and baking soda and set aside.
- In a separate large bowl, whisk together the eggs, melted butter and buttermilk and pour into the dry ingredient bowl and mix.
- Pour the batter right into the cast iron skillet and whisk to combine the batter with the onions, celery and chorizo.
- Bake in the oven on 350° for 30 minutes.
- Once the cornbread is done stuff a small amount into each hen cavity.
- Truss the legs of the hen with butcher’s twine and drizzle olive oil on top of the hens, season with salt and pepper and bake at 375° for 60 minutes.
- While it bakes, whisk together the apricot preserves, honey, soy sauce and butter in a small pot over low heat until melted and combined.
- Baste the hens with the apricot glaze every 10 minutes when there is 30 minutes left in the cooking process.
- Remove the butcher's twine from the hens once they are done cooking and serve alongside the leftover cornbread.
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