Pineapple-Stuffed Cornish Hens

Ingredients:

1/2 teaspoon salt, divided
2 Cornish game hens (20 to 24 ounces each)
1 can (8 ounces) crushed pineapple
3 cups cubed day-old bread (1/2-inch cubes), crusts removed
1 celery rib, chopped
1/2 cup sweetened shredded coconut
2/3 cup butter, melted, divided
1/4 teaspoon poultry seasoning
2 tablespoons steak sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup cold water
1 tablespoon lemon juice

Method:

1Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture.
2Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter.
3Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture.
4Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture.
5Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm.
6Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.

Helpful Hints:

Prize winning recipe.
Total Time
Prep: 20 min. Bake: 1 hour 25 min.
Makes 2 servings
Nutrition Facts
1 each: 1343 calories, 82g fat (48g saturated fat), 465mg cholesterol, 2034mg sodium, 80g carbohydrate (40g sugars, 4g fiber), 72g protein.


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