-
Cook the Mexican chorizo in a dry skillet over medium heat, breaking up with a wooden spoon.
-
Once the chorizo is crisp, pull it out of the pan with a slotted spoon and set aside.
-
Remove 2 tablespoons of the chorizo drippings and set that aside as well. You'll be using that to season the Cornish hens.
-
In the same pan, add the carrots, onions and celery, and a pinch of salt and pepper.
-
Saute the veggies for 10 minutes, or until tender.
-
Add the garlic and rosemary, and cook for 2 more minutes.
-
Combine the chorizo, veggies, cornbread, cranberries, chicken broth egg, salt, pepper and 2 tablespoons of chives.
-
Transfer the mixture to an oven proof dish.
-
Cover with foil and refrigerate while you season the Cornish hens.