Favorite Recipe: Boudin Stuffed Cornish Hens with Tabasco Pepper Jelly Glaze from Martin’s Wine Cellar
Ingredients:
1 pound boudin sausage
1 cup onion, diced
½ green pepper, diced
½ red pepper, diced
½ cup celery, diced
1 tsp. garlic, minced
1 Tbs. olive oil
¼ tsp. cayenne pepper
1 tsp. dried thyme
2 cups Japanese panko breadcrumbs
2 whole eggs
2 egg whites
Salt and pepper, to taste
8 Cornish hens
Preparation:
Remove boudin from casing and place in a bowl. Sweat onion, celery, peppers and garlic in olive oil till soft. Add sweated vegetables to bowl and boudin. Add herbs, spices, breadcrumbs and eggs and combine well.
Salt and pepper the cavity of the hens, and then fill with the stuffing.
Salt and pepper the outside and liberally rub with olive oil, place in a preheated oven 375 degrees and roast for 20 to 25 minutes until done. At serving time, coat hens with Tabasco pepper jelly glaze. Serves 8
Tabasco Pepper Jelly Glaze Ingredients:
1 cup chicken stock (homemade of low sodium)
1 jar Tabasco pepper jelly
1 Tbs. shallot, minced
¼ tsp. garlic, minced
Salt and pepper, to taste
Preparation:
Combine all ingredients and reduce by 1/3 over low-medium heat to desired consistency. Season with salt and pepper as needed. |
