Stuffed Cornish Hen Acadiana

• 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

1. Preheat oven to 500F.
2. Combine cornbread, mushrooms, sausage, ham cubes, scallions, and chicken broth; stuff cavities of hens with mixture.
3. Tie legs with string.
4. Bake in shallow roasting pan, uncovered, for 20 minutes, then remove and set aside.
5. Lower oven to 350F.
6. While hens are baking, heat oil in Dutch oven.
7. Add onion, peppers and celery, and saute until tender.
8. Add garlic and seasoning, then saute 2 minutes.
9. Add tomato sauce, tomatoes and bay leaves, and heat to boiling.
10. Reduce heat and simmer, uncovered, for 20 minutes.
11. Place hens in sauce, and bake, tightly covered, until hens are tender and juices run clear when pierced with fork, 30 to 40 minutes.
12. Cut hens in half and place on serving platter, then spoon sauce over.
13. Sprinkle with parsley.
14. Serve with broccoli au gratin and ice cream for dessert.

cornbread, mushrooms, sausage, ham, scallions, chicken broth, cornish game hens, vegetable oil, onion, green pepper, red pepper, yellow pepper, celery, garlic, creole seasoning, tomato sauce, tomatoes, bay leaves, parsley

Taken from www.foodgeeks.com/recipes/5021 (may not work)