Cornbread Stuffed Cornish Game Hens with Corn Maque Choux

Some may consider this dish from Bon Appetít a good trial run or alternative for Thanksgiving, but stuffed Cornish game hens add a festive element to the table throughout the season. Stuffing the bird before roasting it makes for moister meat. Then there is the matter of the stuffing. This one offers a true taste of Americana with its cornbread base, apples, fresh corn and sharp cheddar cheese to hold it all together. Even the side dish, Corn Maque Choux [pronounced “mock shoe”] adds a rich and spicy Cajun element to a traditional Native American recipe that uses corn, bell pepper, cream and fresh herbs. In this recipe the Corn Maque Choux is used as a combination garnish and side dish that adds both texture and a little kick.

The Cornish game hen itself is really a neutral canvas, so it is best to consider the flavors in the stuffing and Corn Maque Choux when selecting a wine. A rich buttery Chardonnay from California or Chile would round out this dish nicely, bridging the flavors of the stuffing and the Corn Maque Choux. For a lighter touch, consider a Chardonnay with little to no oak in order to complement the apple in the dish. For the game hen recipe, click here. For the maque choux recipe, click here.

--Felicia M. Sherbert