Title: Guinea Hens with Chicken And Chestnut Stuffing
Categories: Essnce06
Yield: 4 servings

2 tb Olive oil
1/2 c Chopped onion
1/2 c Chopped carrots
1/2 c Chopped celery
1 c Deboned; skinless chicken
-breast
Cut into 3/4-inch chunks
1 tb Chopped garlic
3/4 c Roasted; peeled,
-coarsely-chopped chestnut
3 c Dense day-old wheat bread;
-torn in 1" chunks
1 c Chicken stock
2 lb Guinea or Cornish game hen;
-cooked

In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2
to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and
cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix
well, and moisten with the chicken stock. Season with salt and pepper.
Place on a serving platter along side your Guinea or Cornish hen. This
recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-14-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.