Pineapple-Stuffed Cornish Hens |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 2 |
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My mother brought this recipe back with her from Hawaii about 25 years ago. The tender meat, pineapple-coconut stuffing and sweet-sour sauce made it a favorite of my family and friends. I keep copies of the recipe on hand to share. -Vicki Corners Rock Island, Illinois 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 |
Directions:
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.
2. 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.
3. Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture.
4. Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes; baste hens twice.
5. Uncover stuffing; baste hens with remaining butter mixture. 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.
6. 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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