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Roasted Cornish Hens w/Corn bread Stuffing
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Involved |
Ingredients
For stuffing:
2 Tablespoons unsalted butter, softened
2 medium onions, finely chopped
5 medium celery ribs, finely chopped
1 large red bell pepper, finely chopped
1 large garlic clove, minced
1 bay leaf
Salt and freshly ground black pepper
1/2 pound spicy gf sausage, preferably pork, sliced 1/4" thick
1/3 cup Gluten-Free Pantry Flour Mix
1/3 cup yellow cornmeal
1/2 teaspoon gf baking powder
2 Tablespoons sugar
3/4 cup milk
1 large whole egg, lightly beaten
1 large egg yolk
For hens & gravy:
4 Cornish hens (about 1 pound each)
Salt and freshly ground black pepper
2/3 cup dry white wine
2/3 cup gf chicken stock
2/3 cup heavy cream
1/4 teaspoon gf vanilla |
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Directions
For stuffing:
Preheat oven to 350 degrees F.
In a large skillet melt 1 tablespoon of butter. Add half the onions, half the celery, bell pepper, garlic, bay leaf, and 1/2 teaspoon each of salt and pepper. Cook over moderately-high heat, stirring occasionally, until softened, about 5 minutes. Lower heat to moderate, add sausage and cook, stirring, until browned, about 10 minutes. Add remaining onion and celery and cook, stirring, until translucent, about 10 minutes.
Transfer hens to a plate and discard bay leaf.
Butter a 9" round cake pan and a 5"x8" loaf pan.
In a medium bowl, combine gf flour, cornmeal, gf baking powder, sugar, and
1/4 teaspoon salt. Add 1/4 cup of milk, beaten egg, and remaining 1 tablespoon butter; stir until just combined.
Pour batter into prepared round cake pan, spreading it evenly to edges. Bake for about 13 minutes, or until set.
Invert corn bread onto a rack and let cool slightly. Leave oven on.
Into a medium bowl, crumble corn bread, breaking it into 1/2" pieces. Stir in sausage mixture.
In a small bowl, combine remaining 1/2 cup milk and egg yolk. Add to corn bread and mix.
Transfer stuffing to prepared loaf pan, pressing it in firmly.
Bake for about 10 minutes, or until just set.
Invert stuffing onto a plate and let cool slightly. Break stuffing into small pieces and let cool completely.
(The stuffing can be prepared up to 1 day ahead; cover and refrigerate. Let return to room temperature before proceeding.)
For hens and gravy:
Preheat oven to 375 degrees F. Season hens with salt and pepper. Loosely fill cavities with corn bread stuffing and transfer hens to a large roasting pan, breasts up.
Roast for about 50 minutes, or until golden brown and juices run clear when a thigh is pierced with a fork.
Transfer to plates, cover loosely with foil and keep warm.
Pour off excess fat from roasting pan and set pan over 2 burners on moderately-high heat. Add wine and cook, scraping, until reduced by half, about 5 minutes. Add chicken stock and cream; boil until thickened. Stir in vanilla and season with salt and pepper.
Spoon gravy around hens and serve. |
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