Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------*INGREDIENTS*----------------------------
2 Baking Hens

--------------------------STUFFING-------------------------------
1 c Green onions, chopped
1/2 c Parsley, chopped
Dried bread or old toast
2 tb Louisiana hot sauce
8 Drops Peychaud's Bitters
1 c Water
Smoked sausage, sliced
Smoked or fresh oysters,
-optional
Italian sausage, sliced
1/2 c Bell peppers, chopped
1/2 c Celery, chopped
4 Eggs, beaten
1 tb Worcestershire sauce
2 c White wine, dry
1/2 ts Dried mint, crushed

-----------------WATER CONTAINER SEASONINGS----------------------
1 c White wine, dry
1 Garlic clove, whole
1 ts Dried mint, crushed
2 tb Worcestershire sauce
1 Onion, whole, peeled
1 tb Liquid smoke
6 Drops Peychaud's Bitters

From : Jess Poling, Sun 18 Dec 94 14:39, Area: COOKING

0

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and
wine. Make 1/2 with smoked sausage and 1/2 with Italian sausage.
Stuff the hens full.

WATER PAN: Put smoker ingredients in the water pan.

SMOKING: Light charcoal and let it burn down. Put soaked wood chips on
briquets. Place water pan in smoker and fill with water. Put hens on
rack and smoke about 5 hours. Calories per serving: Number of
Servings: 1 Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:

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