Stuffed Cornish Hen Acadiana
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Ingredients
| 1-1/2 cup | dry, crumbled cornbread | | 3/4 cup | sliced mushrooms | | 1/2 cup | diced smoked sausage | | 1/2 cup | cubed ham | | 1/2 cup | thinly sliced scallions | | 3/4 cup | chicken broth | | 2 | lg. Cornish game hens | | 1 tbsp. | vegetable oil | | 1 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 tbsp. | Creole seasoning | | 1 can (1 lb.) | tomato sauce | | 1 can (1 lb.) | tomatoes | | 2 | bay leaves | | Parsley, minced |
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Instructions
Preheat oven to 500°F. Combine cornbread, mushrooms, sausage, ham cubes, scallions, and chicken broth; stuff cavities of hens with mixture. Tie legs with string. Bake in shallow roasting pan, uncovered, for 20 minutes, then remove and set aside. Lower oven to 350°F.
While hens are baking, heat oil in Dutch oven. Add onion, peppers and celery, and sauté until tender. Add garlic and seasoning, then sauté 2 minutes. Add tomato sauce, tomatoes and bay leaves, and heat to boiling. Reduce heat and simmer, uncovered, for 20 minutes.
Place hens in sauce, and bake, tightly covered, until hens are tender and juices run clear when pierced with fork, 30 to 40 minutes.
Cut hens in half and place on serving platter, then spoon sauce over. Sprinkle with parsley. Serve with broccoli au gratin and ice cream for dessert.
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