Chorizo and Cornbread Stuffed Cornish Game Hens
Prep Time: 30 minutes
Cook Time: 1 1/2 hours(depending on size)

1 Lb hard chorizo sausage
1 Medium white onion, diced
1/2 Cup celery, diced
1/4 Cup fresh cilantro, chopped
1 TBSP garlic, minced
2 Cups dry cornbread stuffing mix
1 Cup chicken stock
4 Each Cornish game hens, thawed

PREHEAT OVEN TO 350 DEGREES

Rinse thawed hens in cool water inside and out. Pat dry and season with salt and pepper both inside and out. Set aside.

Cook chorizo sausage in fry pan over medium heat until well cooked and crumbly. About 5 minutes. Drain excess grease from pan and return to burner.

In the same pan combine chorizo, onion, celery and garlic, cooking until vegetables have caramelized. About 10 minutes.

In a large mixing bowl combine caramelized vegetables, dry cornbread mix, chicken stock and cilantro, until well blended. Make sure your stuffing is moist but not wet.

Take about 3/4-1 cup stuffing mixture and place inside of hens, but do not over pack them, since the stuffing expands during cooking and may cause hens to explode. Cook stuffed hens until juices run clear and stuffing temperature reaches 165 degrees on a meat thermometer. Place remaining stuffing mixture into a buttered casserole dish and bake until heated through and lightly browned. Place into oven uncovered during the final 20 minutes of cooking the hens. Wine Pairings: Chardonnay, Chenin Blanc, Merlot, Pinot Noir, Zinfandel or Shiraz. Beer Pairings: Amber Ale or IPA.