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.