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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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I don't like traditional stuffing, so this unique stuffing for the cornish hens caught my eye. We had this for Thanksgiving a couple years ago, one of my favorites! Ingredients:
6 cornish hens |
salt and pepper, to taste |
1 cup honey |
1/2 teaspoon cinnamon |
3 tablespoons light rum (optional) |
syrup from 1 30 oz can pineapple tidbits |
1/2 cup soy sauce |
1/4 cup plum jam |
1/8 teaspoon garlic powder |
1 1/2 cups chicken broth (for the pan) |
1/2 cup chopped macadamia nuts |
1/2 cup white raisins |
2 mangoes (can be fresh or canned) or 2 peaches, cut into small chunks (can be fresh or canned) |
1 tablespoon brown sugar |
1 tablespoon soy sauce |
30 ounces pineapple tidbits, drained (save juice for glaze) |
2 tablespoons vinegar |
2 tablespoons plum jam |
1/8 teaspoon garlic powder |
Directions:
1. Preheat oven to 400°F.
2. Combine stuffing ingredients in medium bowl.
3. Wash and dry hens inside and out.
4. Season with salt and pepper, to taste.
5. Stuff birds with stuffing.
6. Combine all glaze ingredients.
7. Brush or rub birds thoroughly with glaze.
8. Roast (breast down) in a baking pan at 400F for 45-50 minutes, brushing and basting the birds with glaze and pan juices frequently. Turn birds to brown evenly.
9. Add 1 1/2 cups chicken broth to the pan juices and scrape pan well. Add any leftover glaze to this mixture.
10. Baste hens.
11. Lower oven temp to 325°F Roast for approximately 30 minutes more, or until juices run clear.
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