Mahshi (Corn-Stuffed Pigeon)
4 ea Pigeons
1/2 c Cornmeal, coarsely ground
2/3 c Butter
1 T Mint - chopped
10 ea Green onons - chopped 1 1/2 c
2 1/2 c Chicken stock
Cornish hens with giblets may be substituted for the
Chop giblets. Melt 1/3 cup butter in a medium skillet. Add
chopped giblets, green onions, 1 teaspoon salt and a
little pepper. Stir occasionally until giblets are
browned. Stir in cornmeal and mint. Rub inside each
bird with salt and pepper. Stuff each bird with 2
tablespoons cornmeal mixture. Pull loose skin over
cavity - secure with wooden or metal picks. Place birds in
stovetop casserole. Set remaining stuffing
Preheat oven to 400F. Melt remaining 1/3 cup butter -
brush over stuffed birds. Add water to dish - bring
to a boil on stove. Cover and place in oven. Bake 50
minutes or until tender - basting birds every 10 minutes
with pan drippings.
In a medium sacuepan, bring stock or broth to a boil - add
remaining cornmeal stuffing. Bring to a second boil.
Cover and simmer 30 minutes. Serve with baked birds.