This
is a recipe I got from my trip down to ride the
Great Smoky Mountains Railroad. I hope you enjoy it
Roasted Cornish Hens with Cajun Cornbread Stuffing
Before you begin you’ll need: small skillet or sauté
pan, roasting pan.
Preheat oven to 375 F. Cooking time 45 minutes
3
Tbsp. olive oil divided Tabasco sauce
˝
cup diced yellow onion ˝ cup fresh
herbs (rosemary, parsley
˝
cup diced bell peppers
thyme) chopped, divided
Pound Andouille sausage 4 12to 16-oz.
Cornish hens
6
cloves garlic, chopped, divided salt and pepper
to taste
2 8
˝ -oz. pkgs. Jiffy Corn Muffin Mix.
In a
sauté pan over medium heat, heat 1 tablespoon olive
oil and sauté onions, peppers, and sausage until
vegetables are tender, about 3 minutes. Add 3
tablespoons garlic for the last minute. Remove from
heat and set aside (can be chilled up to 4 hours
before used) Prepare Jiffy Corn Muffin Mix according
to package directions, except stir in sauté mixture,
few drops of Tabasco sauce and half of the chopped
herbs. Bake following directions and allow to cool.
To
finish, coarsely crumble cornbread and stuff and
truss hens. Rub hens with olive oil, then remaining
herbs and garlic, and salt and pepper. Place in a
roasting pan and bake at 375 F for 45 minutes or
until golden brown and fluid runs clear when poked
with fork or knife.