pat's Recipe

Pineapple-Stuffed Cornish Hens Recipe

Category: Poultry

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
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 degrees 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 degrees for hens and 165 degrees 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.
Yield: 2 servings.