Every family I know has a Thanksgiving tradition they strictly adhere to and so does mine. I can say with all certainty that never has a Turkey crossed my kitchen doorstep. And all because the “Holy Trinity” does not like turkey. Anyways, our family tradition has been to cook a couple of Cornish Hens instead of the traditional turkey for Thanksgiving dinner. We stick with the usual sides like mashed potatoes, potato salad, cranberry chutney (must share this recipe with you soon), brussel sprouts cooked in bacon, corn bread stuffing and pecan and or pumpkin pie.
Of course as with every family, recipes evolve over time making them unique and special. So over the years what started off as a Stuffed Chicken Tandoori has emerged as a Lamb mince stuffed Cornish Hen. Its a small bird, definitely more flavorful, can be served as a whole bird (conducive to table top carving) and most important, we don’t have humongous amounts of left overs.
Here is the recipe; From my kitchen to yours.
Lamb Mince Stuffed Cornish Hen
2 Cornish hens
3/4 cup oil (shallow frying)
Marinade: ( overnight)
4 tbs Ginger – garlic paste
1 tbsp red chilli powder
Juice of 1 lemon
salt as needed
Stuffing:
1 lb Lamb or Turkey mince
1/2 cup chopped onions
1 1/2 tsp Garam Masala
15 almonds soaked, peeled and sliced
2 hard boiled eggs minced
2 “piece ginger julienne
salt as needed
Basting:
4 tbsp sour cream or yogurt
3 tbsp heavy cream
1/2 tsp black pepper powder
a couple pinches mace powder
a couple pinches nutmeg powder
10 strands saffron
1/4 tsp green cardamom powder
In a broad bottomed pan heat oil and brown the marinated birds, one at a time, over medium heat, turning gently with cooking tongs so they are nicely browned on all sides. Take the birds out of the pan on to a paper towel to drain the excess oil. To the same oil add onions and saute till transluscent. Now add the mince and saute till nicely browned. Put in the Garam Masala, ginger and almonds and saute for about 10 minutes. To finish add the minced eggs and salt and cook for a couple minutes, stirring gently, and take off the flame.
After it cools , stuff the birds with this mince, leaving enough for a side dish.
Pre-heat oven to 375 degrees. Place the bird on a roasting pan, baste with the sour cream sauce and roast for 30 minutes (or till cooked), basting regularly till all the sauce is used.
Garnish with Fresh chopped coriander.
Happy Cooking and a Very Happy Thanksgiving to all!
Wine Suggestions:
Lambrusco or Pinot Noir. If you want to go really bold, a Zin works really well with the strong flavors of the spices.