Dazzle your guests this season with our all-in-one Turkey Kit – only $35!
Chicken Gluten-Free Grill Main Dish

Stuffed Breast of Cornish Hen With Scorched Carrots Recipe

By Brett Brown & Mary Ann Francis

We enjoyed our third Throw Down during DizzyFest 7 — and the competition was fierce. Only one dish came out on top:  Brett Brown’s Stuffed Breast of Cornish Hen recipe.  Brett’s take on the Cornish Hen was not only delicious, but unexpected.  Accompanied by a Bombay Curry-ish sauce and Mary Ann Francis’ Scorched Carrots, this dish wowed our judges and will wow your crowd too!

 

 


Ingredients

Print Recipe

Stuffing

  • Cornish hen thigh meat, chopped
  • 1/3 lb of ground pork
  • 1/2 lb mushrooms, chopped
  • 1 medium onion, diced
  • Salt & Pepper
  • Sherry

Sauce

  • 1 cup cream
  • 1/2 cup chicken stock
  • 1/3 cup coconut milk
  • Dizzy Pig Bombay Curry-ish seasoning

Scorched Carrots

  • Whole carrots, different colors if possible
  • Olive oil
  • Salt & Pepper
  • Hot pepper flakes
  • Walnuts

Directions

Cornish Game Hen

  1. To prepare the game hen, remove wings and leg/thighs, remove the breast, whole and skin intact, from carcass.
  2. Skin and debone the thigh meat.
  3. Place the breast skin side down, cover with plastic wrap, and pound thin. Set aside.
  4. To prepare the stuffing, chop up the deboned thigh meat using a chef’s knife or cleaver.
  5. Chop up the mushrooms and onion.
  6. Sauté the thigh meat and the ground pork until just cooked. Remove from pan.
  7. Sauté the mushrooms and onions until tender. Add the cooked meat back in. Add salt, pepper, and sherry to the mix. Turn up heat and cook, stirring occasionally, until the sherry has evaporated. Set aside to cool a bit.
  8. To stuff the breast, put a layer of stuffing on the breast, then roll the breast to form a cylinder, skin side out, seam down.
  9. Cover the breast with Dizzy Pig Bombay Curry-ish seasoning, top and sides.
  10. Cook at 500°F (indirect heat) until the meat reaches 160°F. Should take 12-15 minutes.
  11. Once cooked, remove breast from the grill, and let sit for a few minutes to firm up. Cut into 4-5 slices, tile slices on a serving platter.
  12. Pour or spoon sauce over the breast and serve.

Sauce

  1. To prepare the sauce, heat 1 cup of cream and add a half cup of chicken stock, (or make a quick stock from the game hen carcass). Let that simmer until reduced by a 1/4 to a 1/3.
  2. Add 1/3 cup of coconut milk or to taste (it should be enough to give some sweetness to the sauce).
  3. Add Bombay Curry-ish to taste, and salt if needed.

Scorched Carrots

  1. Trim and wash carrots, preferably multicolored (orange and yellow) but just orange carrots are fine.
  2. Cut in half lengthwise unless very thin. Season with olive oil, salt, pepper.
  3. Grill direct on hot Egg (approximately 450°F+). Check after 7 minutes, turn when the first side is charred. Cook until second side is charred. They should be charred but not completely burned! They should still have some texture and will not be completely soft. (Note I used two grates crosshatched so the carrots would not fall through)
  4. Remove from the Egg and plate. Drizzle with honey (forest or other good quality preferable but anything is fine), sprinkle with hot pepper flakes and chopped walnuts