PORK STUFFED CORNISH HEN ACADIANA RECIPE

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INGREDIENTS: 1 1/2 C. cornbread dried, crumbled 3/4 C. mushrooms sliced 1/2 C. smoked sausage diced 1/2 C. scallions thinly sliced 3/4 C. chicken broth 2 large cornish game hens 1 Tbsp. vegetable oil 1 C. onion thinly sliced 1/2 C. green pepper thinly sliced 1/2 C. red pepper thinly sliced 1/2 C. yellow pepper thinly sliced 1/2 C. celery thinly sliced 2 garlic cloves minced 1 Tbsp. creole seasoning 16 ounces tomato sauce 16 ounces tomatoes, canned 2 bay leaves parsley minced DIRECTIONS: Preheat oven to 500. Combine cornbread, mushrooms, sausage, scallions, and chicken broth; stuff cavities of hens with mixture. Tie legs with string. bark in shallow roasting pan, 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; sauté until tender. Add garlic and seasoning; sauté 2 minutes. Add tomato sauce, tomatoes and bay leaves; heat to boiling. Reduce heat and simmer, uncovered, 20 minutes. Place hens in sauce; bark, tightly covered, 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. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes