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Ingredients:
6 poussin, 1 to 11/2 pounds each,
rinsed and dried thoroughly
1 lemon
salt and pepper
1 stick butter, melted
3 cups cornbread stuffing
Cornbread Stuffing:
1/2 pound breakfast sausage
1 large onion, chopped
1 large Granny Smith apple, peeled, cored and chopped
3 tablespoons butter
1/2 teaspoon ground sage or poultry seasoning
3 cups cornbread stuffing
1/2 cup chopped pecans
1 cup chicken stock
Cranberry Orange Relish:
4 cups cranberries
1 large navel orange
(including peel and pulp)
1 cup sugar
1 can crushed pineapple, drained
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Directions:
Preheat the oven to 400 degrees. Rub the outside of each poussin with the lemon
and season inside and out with salt and pepper. Fill each bird loosely with
3/4 cup of the stuffing and secure the legs with twine. Baste with the melted
butter and roast for 20 minutes. Reduce heat to 350 degrees and tent with
foil for the next 20 minutes. Remove the foil, brush again with butter and
allow to cook until the skin is crispy and the internal temperature is 170
degrees.
Cornbread Stuffing:
Brown the sausage in a large skillet, breaking the meat into
small pieces. Remove from the pan and drain the excess fat.
Add the butter to the pan and cook the onion until soft. Add
the apples and cook until they begin to soften. Return the sausage
to the pan along with the chicken stock and use a wooden spoon
to scrape the flavorful bits from the bottom of the pan. Add
the cornbread and pecans and toss until well mixed and moistened.
Poussin are young chickens that weigh between 1 and 11/2 pounds.
Order them through your butcher or substitute small Cornish
game hens, which are the next size up.
Cranberry Orange Relish:
Place cranberries and orange in a meat grinder or food processor
and mix until finely chopped but not pureed. Stir in the sugar
and crushed pineapple. Cover and refrigerate at least 3 hours
or overnight. |