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Pineapple-Stuffed Cornish Hens




Source of Recipe


Vicki Corners in Taste of Home Magazine, February/March 2004


Recipe Introduction


This recipe was a mixed success to say the least. The hens and the basting sauce that went with them were really good, but the stuffing and the sauce were much too sweet. The sauce is also made with cornstarch which is never a favorite of mine. I think that the stuffing could be saved by halving the pineapple and coconut (of course, make sure to use unsweetened coconut) and by adding onion and some herbs (or a little poultry seasoning). I don't think that the sauce is salvagable. If I make this again, I'll probably make a gravy the regular way with the drippings and add some Dijon and the same herbs that I put in the stuffing.



List of Ingredients




2 Cornish game hens (20 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 unsweetened 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


Recipe



Sprinkle inside of hens with 1/4 teaspoon salt; set aside. Drain pineapple, reserving juice. In a 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 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..

Serves 2 - 4.