• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stuffed Cornish Hen Acadiana

  • Recipe Submitted by on

Category: Vegetables, Pork

 Ingredients List

  • 1 1/2 c Cornbread -- dried,
  • Crumbled
  • 3/4 c Mushrooms -- sliced
  • 1/2 c Smoked sausage -- diced
  • 1/2 c Ham cubes
  • 1/2 c Scallions -- thinly sliced
  • 3/4 c Chicken broth
  • 2 lg Cornish game hens
  • 1 tb 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 tb Creole seasoning
  • 16 oz Tomato sauce
  • 16 oz Tomatoes, canned
  • 2 Bay leaves
  • Parsley -- minced

 Directions

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 30-40 minutes. cut hens in half and place on
serving platter, spoon sauce over. Sprinkle with parsley.


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