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Pineapple Stuffed Cornish Hens

Diet.Chef's picture
Ingredients
  Cornish game hens 3 3⁄4 Pound (3 Cornish Game Hens, 1- To 1 1/4-Pound Each)
  Quick cooking rice 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1 Tablespoon
  Chopped fresh mushrooms 1 Cup (16 tbs)
  Crushed pineapple with juice 1⁄2 Cup (8 tbs), drained
  Snipped parsley 3 Tablespoon
  Salt 3⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon, crushed
  Egg 1 , beaten
  Butter/Margarine 1 Tablespoon, melted
Directions

Have butcher halve Cornish game hens lengthwise, Rinse poultry and pat dry.
Rub cavities using salt, if desired.
For stuffing, cook rice according to package directions.
Cook onion and celery in 1 tablespoon butter or margarine till tender but not brown.
In mixing bowl stir together cooked rice, the onion-celery mixture, chopped mushrooms, drained pineapple, snipped parsley, salt, marjoram, and thyme.
Stir in the beaten egg.
In a 15x10x1-inch baking pan, place 6 equal mounds of the stuffing mixture.
Place each poultry half, cut side down, over one of the mounds of stuffing.
Cover poultry loosely with foil.
Bake in a 375° oven for 30 minutes.
Using a poultry baster, remove excess fat from pan.
Uncover poultry; bake 30 minutes more or till done, basting occasionally with the 1 tablespoon melted butter or margarine and pan drippings

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry

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