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TROPICAL STUFFED CORNISH HENS

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Makes 6 to 8 servings.



Ingredients Needed For TROPICAL STUFFED CORNISH HENS
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* 4 12- to 16-ounce Cornish hens, thawed
* 1 8-ounce can pineapple tidbits, packed in juice
* 1 12-ounce jar red pepper jelly*
* 1 tablespoon butter or margarine
* 1 cup chopped Onion
* 4 cups cooked brown rice
* 3/4 cup currants
* 3/4 cup chopped macadamia nuts
* 1/2 cup chicken broth
* 1 to 2 tablespoons crystallized ginger


Directions To Prepare TROPICAL STUFFED CORNISH HENS
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#Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside.
#Drain pineapple well reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally.
#Cook Onion in butter in large skillet over medium-high heat until tender. Add rice, reserved pineapple, currants, nuts, broth and ginger; heat thoroughly.
#Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling. Place hens breast side up in roasting pan on rack coated with cooking spray.
#Baste with jelly mixture. Roast at 400 degrees 10 minutes; reduce oven temperature to 350 degrees continue roasting 1 hour or until internal temperature registers 180 to 185 degrees, basting every 30 minutes with jelly mixture.
#Cover remaining stuffing and bake during last 30 minutes of cooking time. Cut hens in half and serve with remaining rice.



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Monday, October 23, 2017, 8:46 pm


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