southern style cornish hens and cornbread dressing


5 boxes Jiffy Corn Bread Mix

2 Cornish Hens

6 Bay Leaves

1/2 Onion chopped

1 Bell Pepper diced

1 carton Swanson Chicken Broth liquid 2 boxes Uncle Ben’s Long Grain Mushroom Wild Rice

1 pack Ground Pork Sausage You can also use ground turkey

1 clove Garlic minced

2 teaspoons Sage rubbed

1 tablespoon Celery Salt Accent Garlic Salt Pepper Paprika Parsley


Hoe cake Blend Corn bread per directions, prepare as taught. Sit a side until stock and hens are prepared. Cornish Hens Wash Cornish hens in chilly water. Place hens in a huge pot and add 3 cups of cold water, chicken stock, inlet leaves, 2 tablespoons of complement, 1 tablespoon garlic salt, the minced garlic, and 1 teaspoon pepper. Bring to a total bubble and afterward diminish hotness to medium. Cook 45 minutes to 1 hour or until done. If necessary, add 1/2 cup of water to keep from staying. It is essential to check stock levels as you will utilize the stock to add dampness to the dressing blend. Wiener or Turkey While hens are cooking, brown the wiener (if you would rather not use pork hotdog, ground turkey frankfurter can be utilized). Place in an enormous bowl until stock is prepared. Rice Adhere to guidelines on the container for the rice and cook as coordinated. Add the rice to the hotdog in a huge bowl. Dressing In a huge bowl add hoe cake, hotdog and rice then, at that point, gradually add stock blend from cooked Cornish hens. Add sufficient stock until the combination is wet (practically like hoe cake blend, yet not as succulent). After the blend is prepared, add the hacked chime pepper, cleaved onions and sage. Do a trial. If necessary add more complement and conceivably a little garlic salt. Assembling It All Spread the blend in a huge broiler skillet Put the hens on the top and sprinkle with parsley and paprika as garnishments. Heated on 350 degrees for 30 to 45 minutes until the bread combination tans.

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