If you, like me, have leftover roasted poultry from Thanksgiving, this is an easy way to use that up and give it a different look. Since we are still sheltered-in-place and didn't have a big Thanksgiving feast, I opted to roast Cornish game hens as an individual sized main dish.
The boys joked that these were turkeys for elves or hobbits. Okay. And since we had such a large menu, we ended up with lots of leftover hen meat.
Ingredients serves 4
- 2 cups cooked Cornish game hens, shredded (or use chicken)
- 3/4 cup mayonnaise
- 1/2 cup diced pickles (I used homemade bread and butter pickles)
- 1 to 2 teaspoons mustard, depending on preference (start with 1 teaspoon)
- 1/2 teaspoon smoked paprika
- freshly ground salt, as needed
- freshly ground pepper, as needed
- Also needed: bread, lightly toasted (I used a homemade sourdough) or crackers for serving
Procedure
Pull the meat from the hens. I ended up with about 2 cups. Roughly chop the meat and place it in a medium mixing bowl.
Combine all ingredients together and stir with a fork until well-combined. Season to taste with salt and pepper.
Serve on lightly toasted bread - I used some of my homemade sourdough - or crackers.
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