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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