"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cornish Hen Stuffed with Crawfish Cornbread Dressing Recipe

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This recipe for Cornish Hen Stuffed with Crawfish Cornbread Dressing, by , is from Years Of My Favorite Recipes to Pass On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 T butter
1 onion
2 stalks celery
1/2 pound crawfish tails
1 1/2 t paprika
1/4 t dry mustard
1 bell pepper
2 c chicken stock
3 cups crumbled cornbread (I use Jiffy)
1/2 t thyme
6 T butter
2 cornish hens
2 c chopped onions
2 c chopped celery
salt,pepper, black pepper, red pepper
1/4 c flour
2 c chicken stock
1/2 t garlic powder
2 c chopped bell pepper

Directions:
Directions:
stuffing:
Melt butter and onions, bell pepper and celery. saute 2 minutes. Add salt and pepper to taste, paprika, thyme and mustard. Simmer 5 minutes, Add the stock and bring to a boil. Add crawfish and cook 15 minutes. Stir in cornbread and cook 2-3 minutes. Set aside to cool.
Cornish Hens:
Season hens with salt, pepper and garlic powder. Melt 4 T butter and brown hens. Remove hens and add onions, celery and bell peppers. Saute five minutes. stuff hens with crawfish stuffing. Pour sauteed vegetables and sediment into a baking dish. Add hens. Cover with foil and place in 375 degree pre-heated oven for 90 minutes. Remove hens from baking dish and cover with foil to keep warm. Melt 2 T butter and add flour. Make a light roux and add stock and vegetables that remained in baking dish. Simmer 10 mintues, remve from heat and pour equal amounts over hens and serve.

 

 

 

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