Stuffed Cornish Hens - Tony Chachere's
With the rich, buttery flavors of Creole marinade, seasonings and dirty rice, Chef Ryan André's recipe for Stuffed Cornish Hens is a wonderfully delicious weeknight meal.
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Cooking tools:
- Meat injector
- Instant-read thermometer
- Roasting pan
- Baking sheet
- Oven
- Stove
- Skillet
- Pot
- Paper towel
- Spoon
Ingredients
- 2 Cornish Hens
- 1/2 Cup Tony’s Creole-Style Butter Injectable Marinade
- 1 Box Tony’s Creole Dirty Rice Dinner Mix
- 1 Pound Ground Breakfast Sausage
- Tony’s No Salt Seasoning Blend, to Taste
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