Stuffed cornish hen acadiana

4 Servings

Ingredients

Quantity Ingredient
1½ cup Cornbread -- dried,
Crumbled
¾ cup Mushrooms -- sliced
½ cup Smoked sausage -- diced
½ cup Ham cubes
½ cup Scallions -- thinly sliced
¾ cup Chicken broth
2 larges Cornish game hens
1 tablespoon Vegetable oil
1 cup Onion -- thinly sliced
½ cup Green pepper -- thinly
Sliced
½ cup Red pepper -- thinly sliced
½ cup Yellow pepper -- thinly
Sliced
½ cup Celery -- thinly sliced
2 Garlic cloves -- minced
1 tablespoon Creole seasoning
16 ounces Tomato sauce
16 ounces Tomatoes, canned
2 Bay leaves
Parsley -- minced

Directions

Preheat oven to 500. Combine cornbread, mushrooms, sausage, ham scallions, and chicken broth; stuff cavities of hens with mixture.

Tie legs with string. bakr in shallow roastingpan, uncovered, 20 minutes; remove and set aside; lower oven to 350. While hens are baking, heat oil in Dutch oven. Add oven, peppers and celery; saute until tender. Add garlic and seasoning; saute 2 minutes. Add tomato sauce, tomatoes and bay leaves; heat to boiling. Reduce heat and simmer, uncovered, 20 minutes. Place hens in sauce; bakr, tightlycovered, until hens are tender and juices run clear when pierced with fork, about 30-40 minutes. cut hens in half and place on serving platter, spoon sauce over. Sprinkle with parsley.

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