Tropical stuffed cornish hens
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cornish hens (12-16 oz. ea.) thawed | |
| 8 | ounces | Pineapple tidbits (in juice) |
| 12 | ounces | Red pepper jelly* |
| 1 | tablespoon | Butter or margarine |
| 1 | cup | Chopped onions |
| 4 | cups | Cooked brown rice |
| ¾ | cup | Currants |
| ¾ | cup | Chopped macadamia nuts |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Diced crystallized ginger OR up to double amount |
Directions
Remove giblet packet from 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 onions in butter in large skillet over medium-high heat until tender. Add rice, reserved pineapple, currants, nuts, broth, and ginger; heat thoroughly.
Spoon about ⅔ 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 F. for 10 minutes; reduce oven temperature to 350 degrees F. [and] continue roasting for 1 hour or until internal temperature registers 180 to 185 degrees F., basting every 30 minutes with jelly mixture. Cover remaining stuffing and bake during last 30 minutes with remaining rice.
Makes 6 to 8 servings.
*Substitute red currant jelly for red pepper jelly, if desired.
Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias