Stuffed Cornish Hen Acadiana

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Stuffed Cornish Hen Acadiana

Ingredients

  • 1 1/2 cup dried, crumbled cornbread
  • 3/4 cup sliced canned mushrooms
  • 1/2 cup diced smoked sausage
  • 1/2 cup diced ham
  • 1/2 cup thinly sliced scallions
  • 3/4 cup canned chicken broth
  • 2 large Cornish hens
  • 1 tablespoon vegetable oil
  • 1/2 cup thinly sliced onion
  • 1/2 cup thinly sliced green pepper
  • 1/2 cup thinly sliced red pepper
  • 1/2 cup thinly sliced yellow pepper
  • 1/2 cup thinly sliced celery
  • 2 cloves garlic, minced
  • 1 tablespoon Creole seasoning
  • 1 can (16 ounces) tomato sauce
  • 1 can (16 ounces) whole tomatoes
  • 2 bay leaves
  • Minced parsley

Instructions

Preheat oven to 500. Combine cornbread, mushrooms, sausage, ham, scallions and chicken broth; stuff cavities of hens with mixture. Tie legs with string. Bake in shallow roasting pan, uncovered, 20 minutes; remove and set aside; lower over to 350. While hens are baking, heat oil in Dutch oven. Add onion, 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; bake, tightly covered, until hens are tender and juices run clear when pierced with a fork, about 30-40 minutes. Cut hens in half and place on serving platter, spoon sauce over. Sprinkle with parsley. Makes 4 servings.

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