Pheasant with Chorizo and Corn Bread Stuffing

Name: Pheasant with Chorizo and Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound chorizo sausage,crumbled; 4 tablespoons unsalted butter; 3/4 cup finely chopped onion; 2 tablespoons finely diced celery; 5 serrano chiles, seeded and minced; 1 medium garlic clove, minced; 3 cups crumbled Blue Corn Bread; 2 teaspoons finely chopped thyme; 1/2 teaspoon crumbled dried sage; 1/2 cup finely chopped cilantro; 3 tablespoons half-and-half; 1 large egg, lightly beaten; 1/4 teaspoon freshly ground pepper; 1 tablespoon vegetable oil; Two 2 1/2 -pound pheasants; 4 slices of bacon

Servings: persons

3/4 pound chorizo sausage,crumbled
4 tablespoons unsalted butter
3/4 cup finely chopped onion
2 tablespoons finely diced celery
5 serrano chiles, seeded and minced
1 medium garlic clove, minced
3 cups crumbled Blue Corn Bread
2 teaspoons finely chopped thyme
1/2 teaspoon crumbled dried sage
1/2 cup finely chopped cilantro
3 tablespoons half-and-half
1 large egg, lightly beaten
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
Two 2 1/2 -pound pheasants
4 slices of bacon

1
In a heavy medium skillet, cook the chorizo over moderately high heat until browned, about 5 minutes.
2
Transfer to a large bowl.
3
Discard the fat.
4
Melt 2 tablespoons of the butter in the skillet.
5
Add the onion, celery, serranos and garlic and cook until slightly softened, about 3 minutes.
6
Toss the vegetables with the chorizo.
7
Mix in the Blue Corn Bread, thyme, sage and cilantro.
8
Stir in the half-and-half and egg.
9
Season with the pepper and mix thoroughly.
10
Preheat the oven to 400.
11
In a large heavy skillet, melt the remaining 2 tablespoons butter in the oil.
12
Add the pheasants and sear over moderately high heat, turning with tongs, until golden all over, about 6 minutes.
13
Transfer to a plate to cool.
14
Stuff the birds with about half of the stuffing and reserve the rest.
15
Place the pheasants, breast side up, without touching, in a roasting pan and crisscross 2 bacon strips over each bird.
16
Roast until the juices run clear when the thighs are pierced with a small knife, about 45 minutes.
17
Cover loosely with foil and let rest for 20 minutes before carving.
18
Meanwhile, shape the remaining stuffing into twelve 2-inch round patties.
19
Preheat a cast-iron skillet over moderate heat, add the patties and cook, turning, until lightly browned, 4 to 6 minutes.
20
Carve the pheasants and serve with the patties and cavity stuffing.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound chorizo sausage,crumbled, 4 tablespoons unsalted butter, 3/4 cup finely chopped onion, 2 tablespoons finely diced celery, and more.

Yes, Pheasant with Chorizo and Corn Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!