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Stuffed Cornish Hen Acadiana

1 1/2 cups dried, crumbled cornbread
3/4 cup sliced canned mushrooms
1/2 cup diced smoked sausage
1/2 cup diced ham
1/2 cup thinly sliced scallions
3/4 cup canned chicken broth
2 large Cornish hens
1 tablespoons vegetable oil
1/2 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 tablespoon Creole seasoning
1 can (16 ounces) tomato sauce
1 can (16 ounces) whole tomatoes
2 bay leaves
Minced parsley

Preheat oven to 500. Combine cornbread, mushrooms, sausage, ham,
scallions and chicken broth; stuff cavities of hens with mixture.
Tie legs with string. Bake in shallow roasting pan, uncovered, 20
minutes; remove and set aside; lower over to 350. While hens are
baking, heat oil in Dutch oven. Add onion, 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; bake,
tightly covered, until hens are tender and juices run clear when
pierced with a fork, about 30-40 minutes. Cut hens in half and
place on serving platter, spoon sauce over. Sprinkle with parsley.

Makes 4 servings.


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