Ingredients

Blue Corn Chorizo Dressing:

• 1/2 cup unsalted butter
• 1 pound chorizo, finely diced
• 6 garlic cloves, finely diced
• 1/4 cup finely diced celery
• 1 medium onion, finely diced
• 1/4 cup diced carrot
• 1 poblano, finely diced
• 1 recipe blue cornbread, crumbled
• 1 teaspoon coarsely chopped thyme leaves
• 1 teaspoon coarsely chopped sage leaves
• 1 tablespoon coarsely chopped cilantro
• 1 egg
• 1/2 cup chicken stock
• Salt and freshly ground black pepper

Directions

• Cranberry Mango Relish
• 1 cup fresh cranberries
• 1/4 cup brown sugar
• 1 large mango, peeled, seeded and coarsely chopped
• 3 tablespoons finely diced red onion
• 1 tablespoon minced jalapeno
• 1/4 cup coarsely chopped cilantro
• 1/4 cup fresh lime juice
• Salt and freshly ground pepper

Hens:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 Cornish game hens
• Salt and freshly ground pepper
• Preheat the oven to 450 degrees F.
• In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish.