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