Recipes, Main Dishes

Chorizo Cornbread Stuffed Cornish Hens

Our Chorizo Cornbread-Stuffed Cornish Hens recipe is sure to be a crowd-pleaser!

Chorizo Cornbread Stuffed Cornish Hens

theinspiredhome.com
SERVINGS

4

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
DIRECTIONS
  1. Preheat the oven to 350°.
  2. In a cast iron skillet, saute the onions, celery and sausage in olive oil until the sausage is cooked throughout. Remove from the heat.
  3. In a large bowl, whisk together the flour, cornmeal, sugar and baking soda and set aside.
  4. In a separate large bowl, whisk together the eggs, melted butter and buttermilk and pour into the dry ingredient bowl and mix.
  5. Pour the batter right into the cast iron skillet and whisk to combine the batter with the onions, celery and chorizo.
  6. Bake in the oven on 350° for 30 minutes.
  7. Once the cornbread is done stuff a small amount into each hen cavity.
  8. 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.
  9. While it bakes, whisk together the apricot preserves, honey, soy sauce and butter in a small pot over low heat until melted and combined.
  10. Baste the hens with the apricot glaze every 10 minutes when there is 30 minutes left in the cooking process.
  11. Remove the butcher's twine from the hens once they are done cooking and serve alongside the leftover cornbread.

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