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; 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; 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.
 
 
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