Two pieces Smokey Chili Cornbread
Two cornish game hens
1 T fresh chopped sage
salt & pepper
Saute diced shallot in olive oil, add in sage when shallot is soft. Mix in crumbled cornbread, add stock until moistened to stuffing consistency, season with salt & pepper.
Smear hens with butter, sprinkle with salt, pepper & chili powder - stuff. Cook at 350 for one hour covered, uncover & cook for 15 minutes more - or until skin is browned & hens are done.