| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
|
Baking hens -stuffing— |
| 1 |
c |
Green onions, chopped |
| 1/2 |
c |
Parsley, chopped |
|
|
Dried bread or old toast |
| 2 |
tb |
Louisiana hot sauce |
| 8 |
|
Drops peychaud's bitters |
| 1 |
c |
Water |
|
|
Smoked sausage, sliced |
|
|
Smoked or fresh oysters, opt ional |
|
|
Italian sausage, sliced |
| 1/2 |
c |
Bell peppers, chopped |
| 1/2 |
c |
Celery, chopped |
| 4 |
|
Eggs, beaten |
| 1 |
tb |
Worcestershire sauce |
| 2 |
c |
White wine, dry |
| 1/2 |
ts |
Dried mint, crushed -water container seasoning s— |
| 1 |
c |
White wine, dry |
| 1 |
|
Garlic clove, whole |
| 1 |
ts |
Dried mint, crushed |
| 2 |
tb |
Worcestershire sauce |
| 1 |
|
Onion, whole, peeled |
| 1 |
tb |
Liquid smoke |
| 6 |
|
Drops peychaud's bitters |
INSTRUCTIONS
STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine.
Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the hens
full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light
charcoal and let it burn down. Put soaked wood chips on briquets. Place
water pan in smoker and fill with water. Put hens on rack and smoke about 5
hours. Formatted for Compu-Chef v2.01 by Jess Poling > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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