Spiced Cornish Hens with Cornbread and Sausage Stuffing

• 2 teaspoons salt
• 2 teaspoon ground cumin
• 1 teaspoon pure ground chile powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• 4 Cornish game hens, halved lengthwise
• 2 teaspoons Dijon mustard
• 12 ounces ground pork sausage
• 2 tablespoons vegetable or olive oil, plus more for greasing
• 1 medium onion, chopped
• 1/3 cup chopped celery
• 1 jalapeno, seeded and minced
• 1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 4 cups crumbled cornbread
• 1/2 cup Chicken Stock (page 28) or low-sodium canned broth
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro leaves and tender stems (optional)
• Kosher salt
• Freshly ground black pepper

1. Whisk together the dry ingredients the salt, cumin, chile powder, black pepper, and allspice in a small bowl.
2. Season both sides of the hens with this mix, and set them aside to marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator.
3. Meanwhile, prepare the stuffing.
4. Cook the sausage in a large, heavy skillet over medium heat until no pink remains, about 8 minutes.
5. Using a slotted spoon, transfer the sausage to a plate lined with paper towels; drain all but 1 tablespoon of fat from the skillet.
6. Return the skillet to the heat, and add the oil.
7. Add the onion, celery, and jalapeno, and cook, stirring, until the vegetables have softened, about 6 minutes.
8. Stir in the thyme, crumbled cornbread, sausage, chicken stock, parsley, and cilantro, if desired.
9. Remove the skillet from the heat; taste the stuffing for seasoning, and add salt and pepper as desired.
10. Preheat the oven to 375F.
11. Grease two 13 x 9 x 2-inch baking dishes with oil.
12. Place the hens skin side down on a work surface.
13. Pack one fourth of the stuffing into each cavity.
14. Arrange the hens stuffing side down in the prepared dish.
15. Brush the tops of the hens with the mustard.
16. Roast the hens until they are golden brown and juices run clear when thighs are pierced, 50 to 55 minutes.
17. Transfer the hens to a platter, and serve.

salt, ground cumin, chile powder, freshly ground black pepper, ground allspice, cornish game hens, mustard, ground pork sausage, vegetable, onion, celery, jalapeno, thyme, cornbread, chicken, flatleaf, fresh cilantro, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/spiced-cornish-hens-with-cornbread-and-sausage-stuffing-375324 (may not work)