Two pieces Smokey Chili Cornbread
Two cornish game hens
1 shallot
1 T fresh chopped sage
salt & pepper
chili powder
butter
chicken stock
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.
YUM!
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