Go Back
Print

Cornish Hens With Chorizo Cornbread Stuffing

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Delish D'Lites

Ingredients

Roasted Cornish Hens

  • 1 package Cornish Hens (twin pack) defrosted
  • 2 tablespoons chorizo drippings from cooking the chorizo
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon fresh rosemary minced
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • Chicken broth or melted butter for basting

Chorizo Cornbread Stuffing

  • 1 pound Mexican chorizo
  • 1 cup diced carrots 1 large carrot
  • 1 cup diced onion 1 medium onion
  • 3/4 cup diced celery 1 celery stalk
  • 2 garlic cloves minced
  • 1 teaspoon fresh rosemary minced
  • 1/3 cup dried cranberries
  • 5 cups day-old cornbread cubed
  • 1 cup chicken stock
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

For the Chorizo Cornbread Stuffing

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

For the Cornish hens

  1. Combine the chorizo drippings, olive oil, smoked paprika, garlic powder, rosemary, salt and pepper to create a flavorful paste.
  2. Spread the mixture all over the Cornish hens, both inside and out.
  3. Place the Cornish hens on a baking sheet lined with a rack.
  4. Tie the legs together with butchers twine so the Cornish hens cook evenly and keep their shape. Also, tuck the wings back so the tips don't burn while they roast.
  5. Roast the Cornish hens at 400°F for 20 minutes, then lower to 375°F and roast until the internal temperature reads 165°F on a meat thermometer (this should take another 30-40 minutes, depending on the size of the hens).
  6. To get the skin nice and crisp, baste the hens every 20 minutes with chicken stock or olive oil.
  7. Pop your chorizo cornbread stuffing into the oven with the Cornish hens during the last 20-25 minutes of cooking, just to crisp up the edges.
  8. Serve the roasted Cornish hens on a bed of the chorizo cornbread stuffing, and garnish with the remaining fresh chives.