-
1
Preheat oven to 450 degrees.
-
2
Heat the olive oil in a large skillet over medium heat.
-
3
Add the onion and celery and saute until softened, about 5 minutes.
-
4
Transfer to a medium-size bowl.
-
5
Add the corn bread crumbs and toss to combine.
-
6
Add the cumin, teaspoon of salt, pepper, chicken broth and egg and stir well.
-
7
Set aside.
-
8
To make the pesto, place the chilies in a small saucepan and cover with water.
-
9
Simmer over medium heat until peppers are softened, about 10 minutes.
-
10
Drain.
-
11
Stem and seed the peppers.
-
12
Chop the peppers with the garlic and 1/4 teaspoon of salt and chop until they form a paste.
-
13
Use your fingers to carefully loosen the skin over the breasts on each pheasant.
-
14
Place some of the ancho pesto under the skin on each bird.
-
15
Fill the cavity of each bird with the stuffing.
-
16
Do not overstuff them; if extra stuffing remains, place it in a small dish, cover and bake it with the pheasant.
-
17
Rub the olive oil over the skin of the pheasants and season them with salt and pepper.
-
18
Tie the legs together to close the cavity.
-
19
Place the birds in a large roasting pan.
-
20
Roast for 15 minutes, stopping to run a spatula under the pheasants to prevent sticking.
-
21
Lower the oven to 350 degrees.
-
22
Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer.
-
23
Let stand for 10 minutes.
-
24
Remove the string.
-
25
Cut the pheasants in half and serve with the stuffing.
