Recipes

MIO 2007 Recipe Roundup Contest

1st Place Mouthwatering Entree Category

• 1 pkg. Shawnee Mills Cornbread Mix
• 1 lb. J.C. Potter Sage Country Sausage
• 1 medium onion, chopped fine
• 1 pkg. Daddy Hinkle’s Bulk Dry Rub
• 4 cornish hens from Cajun Ed Hebert’s Specialty Meats

Instructions

1. Prepare Shawnee complete cornbread mix in advance using package directions.
2. Crumble cornbread in large mixing bowl.
3. Add 1 lb. J.C. Potter Sage Country Sausage.
4. Add chopped onion.
5. Sprinkle ¼ pkg Daddy Hinkle’s Bulk Dry Rub in sausage/cornbread mix and mix well using your hands.
6. Mixture should hold well together.
7. Preheat oven to 375 degrees Fahrenheit.
8. Wash Cornish hens well, and rub remaining Daddy Hinkle’s rub inside & out of hens.
9. Stuff Cornish hens and mound excess at opening of each hen.
10. Reserve stuffing, if any, can be baked in a separate baking dish.
11. Place stuffed hens on roasting pan (rack may be used to permit drainage if desired).
12. Bake at 375 for 45 minutes to one hour (depending on size of hens).
13. Hens should be golden brown, sausage/cornbread mix will be fully cooked.

Serve with your favorite green vegetables.

Filed Under

• Poultry