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

Maple & bourbon glazed poussins with cornbread stuffing

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(1 ratings)

Prep: 20 mins Cook: 1 hr


Serves 6

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

Nutrition and extra info

Nutrition: Per serving

  • kcal839
  • fat44g
  • saturates13g
  • carbs50g
  • sugars33g
  • fibre1g
  • protein56g
  • salt1g
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    For the cornbread

    • 30g butter, melted and cooled, plus extra for brushing the tin



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 150g coarse yellow cornmeal
    • 150g plain flour
    • 50g soft light brown sugar
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 large eggs, lightly beaten
    • 240ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    For the poussins

    • 15g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 200g spring onions, chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 garlic cloves, finely chopped
    • 1 lemon, zested



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 4 thyme sprigs, leaves picked and chopped
    • 2 medium eggs, lightly beaten
    • 6 poussin

    For the maple glaze

    • 300ml maple syrup (the darkest grade)
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 3 tbsp bourbon
    • Tabasco, to taste (you can make it quite hot if you like)


    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.

    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.

    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.

    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.

    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.

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