Instructions: Preheat oven to 500. Combine cornbread, mushrooms, sausage, ham scallions, and chicken broth; stuff cavities of hens with mixture. Tie legs with string. bakr in shallow roastingpan, uncovered, 20 minutes; remove and set aside; lower oven to 350. While hens are baking, heat oil in Dutch oven.

Add oven, peppers and celery; saute until tender. Add garlic and seasoning; saute 2 minutes. Add tomato sauce, tomatoes and bay leaves; heat to boiling. Reduce heat and simmer, uncovered, 20 minutes. Place hens in sauce; bakr, tightlycovered, until hens are tender and juices run clear when pierced with fork, about 30-40 minutes. cut hens in half and place on serving platter, spoon sauce over. Sprinkle with parsley.

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