Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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