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Maple & bourbon glazed poussins with cornbread stuffing served in a roasting dish

Maple & bourbon glazed poussins with cornbread stuffing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Maple & bourbon glazed poussins go so well with a cornbread stuffing – it makes a delicious alternative Sunday roast

Nutrition: Per serving


For the cornbread

  • 30g butter , melted and cooled, plus extra for brushing the tin
  • 150g coarse yellow cornmeal
  • 150g plain flour
  • 50g soft light brown sugar
  • 1 tsp baking powder
  • 2 large eggs , lightly beaten
  • 240ml milk

For the poussins

  • 15g butter
  • 200g spring onions , chopped
  • 2 garlic cloves , finely chopped
  • 1 lemon , zested
  • 4 thyme sprigs , leaves picked and chopped
  • 2 medium eggs , lightly beaten
  • 6 poussin

For the maple glaze

  • 300ml maple syrup (the darkest grade)
  • 3 tbsp bourbon
  • Tabasco , to taste (you can make it quite hot if you like)


  • STEP 1

    To make the cornbread, heat oven to 210C/190C fan/gas 6 and brush a 23cm cake tin with a little of the melted butter. In a bowl, mix together the dry ingredients with 1 tsp salt. Mix the eggs, milk and butter in a jug. Make a well in the centre of the dry ingredients and gradually pour in the wet ones, mixing with a wooden spoon as you go.

  • STEP 2

    Pour into the cake tin and bake for 20-25 mins, or until a skewer inserted into the centre of the bread comes out clean.

  • STEP 3

    To make the maple glaze for the poussins, put the maple syrup in a large pan (it bubbles up a lot when heated), bring to the boil, turn down to a simmer and let it reduce by a third. Add the bourbon and Tabasco and leave to cool.

  • STEP 4

    To make the stuffing, melt the butter in a frying pan and gently fry the spring onions, just until they are softening a little. Add the garlic and cook for another minute. Scrape into a bowl and add 250g of crumbled cornbread, lemon zest, thyme and eggs. Mix together.

  • STEP 5

    Season the birds inside and stuff each one. Put them in a roasting tin and brush each poussin, using half the glaze. Roast for 35 mins at 190C/170C fan/gas 5, then spoon the rest of the glaze over the birds. Return to the oven and roast for a further 15 mins. The birds should be cooked through with dark, glossy skin.

Recipe from Good Food magazine, April 2018

Goes well with


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