Pineapple Stuffed Cornish Hens
|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)|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Crushed pineapple with juice||1⁄2 Cup (8 tbs), drained|
|Snipped parsley||3 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Egg||1 , beaten|
|Butter/Margarine||1 Tablespoon, melted|
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 375Â° 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