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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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Rating: 4 out of 5.1 rating
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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
NutrientUnit
kcal839
fat44g
saturates13g
carbs50g
sugars33g
fibre1g
protein56g
salt1g
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Ingredients

For the cornbread

For the poussins

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)

Method

  • 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.

Goes well with

Recipe from Good Food magazine, April 2018

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Rating: 4 out of 5.1 rating
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