Stuffed Cornish Hen in the Dutch Oven
1 1/2 cups dried, crumbled cornbread 3/4 cup sliced mushrooms 1/2 cup diced, fully cooked smoked sausage 1/2 cup diced ham 1/2 cup thinly sliced scallions 3/4 cup chicken broth 2 large Cornish hens 1 tablespoon 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 ounce) tomato sauce 1 can (16 ounce) whole tomatoes 2 bay leaves Minced parsley, for garnish
Preheat oven to 500F. 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 oven to 350F. While hens are baking, heat oil in Dutch oven. Add onion, 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; 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. Servings: 4
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