Title: Stuffed cornish hen acadiana
 Categories: Cornish hen, Pork, Vegetables
      Yield: 4 Servings
 
  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.