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

Cooking Instructions

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)