Recipe - Stuffed Cornish Hen Acadiana

1 One half cup Cornbread dried,
Crumbled
Three fourths cup Mushrooms cut or sliced up
One half cup Smoked sausage minced
One half cup Ham cubes
One half cup Scallions thinly cut or sliced up
Three fourths cup Chicken broth
2 lg Cornish game hens
1 tablespoon Vegetable oil
1 cup Onion thinly cut or sliced up
One half cup Green pepper thinly
Sliced
One half cup Red pepper thinly cut or sliced up
One half cup Yellow pepper thinly
Sliced
One half cup Celery thinly cut or sliced up
2 Garlic cloves minced
1 tablespoon Creole seasoning
16 ounce Tomato sauce
16 ounce Tomatoes, canned
2 Bay leaves
Parsley minced

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 3040 minutes. cut hens in half and place on
serving platter, spoon sauce over. Sprinkle with parsley.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini