Pineapple-Stuffed Cornish Hens
By GmaJan12
Ingredients
- 2 Cornish game hens (20 to 24 ounces each)
- 1/2 teaspoon salt, divided
- 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 flaked 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 water
- 1 tablespoon lemon juice
Details
Servings 2
Preparation
Step 1
Sprinkle inside of hens with 1/4 teaspoon salt; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 6 tablespoons butter; toss to coat.
Loosely stuff hens; tie legs together with kitchen string. 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.
Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture.
Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes; baste hens twice.
Uncover stuffing; baste hens with remaining butter mixture. Bake 15-20 minutes longer or until a meat thermometer reads 185° for hens and 165° for stuffing in hens.Remove hens from pan; keep warm.
Pour drippings into a saucepan, skim fat. Combine the cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens and stuffing.
Yield: 2 servings.
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