Food Swings – Andouille Cornbread Stuffed Game Hen
By Jacob Mathias
Hello, fellow eaters. The chill of the past few days has had me craving something that will warm my belly and satisfy my cold weather druthers. Using game hen in place of chicken can be a great way to impress your friends and family on the cheap. It allows for great presentation and as many ways to prepare it as a normal chicken.
You will need:
1 8 oz. Andouille sausage link, diced small
1 box corn bread mix, prepared and then crumbled
Salt and pepper
½ yellow onion, diced
1 green pepper, diced
4 Cornish game hens patted dry
Combine corn bread, sausage, egg, sausage, onion and green pepper.
Preheat oven to 400.
Rub game hens with olive oil and season inside and out with salt and pepper. Stuff each hen with the sausage mixture, careful to fill the cavity but not pack.
Place on a roasting rack and bake until hens reach an internal temperature of 160. About 45 minutes to 1 hour.
Allow hens to rest for 10 minutes once removing from oven before cutting.
Serve on a bed of summer vegetables.
And remember, Live to Eat!