Cornish Hens with Creamy Chipotle Sauce

INGREDIENTS:

1 ts Oil
4 Cornish hens; skinless
1 tb Ancho chili powder
3 1/4 oz Chorizo; diced
2 tb Defatted chicken broth
2 c Defatted chicken broth
6 Cloves garlic; diced
1/4 c Celery; diced
1 md Onion; diced
4 c Carrot; diced
1 Poblano chili pepper; core
3 ts Chopped herbs (thyme, sage,
-cilantro)
6 1/2 c Cornbread; crumbled
Freshly ground black pepper

Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 c. egg substitute and 1/3 c. skim milk. Bake in 8 x 8-in. pans for 20 min. Cool.

1. Set oven to 450F.

2. Heat 1 tsp. oil in a roasting pan. Place hens in roasting pan and dust with ancho pepper; roast 20 minutes. Reduce oven to 350F. Do not remove.

3. While hens are roasting, brown chorizo in a dry medium saute pan; add 2 tbsp. broth, garlic, celery, onion, carrot and diced poblano; saute 3 min.

4. Transfer to a mixing bowl. Add herbs, cornbread and 2 c. broth; mix well. Bake in 13 x 9-in. pan for 25 min. while hens continue to bake.

5. Remove cornbread and hens from oven. Halve hens and serve each half with 1 c. stuffing and Cranberrv-Mango Relish.

[Serves 8. 473 cals, 16.1g fat; Pat H. McRecipe 1996: see Thanksgiving Menu]