Tropical Stuffed Cornish Hens

Recipe Ingredients

4		Cornish hens - (12-16 oz. Ea.), - thawed
8 oz	227g	Pineapple tidbits - (in juice)
12 oz	340g	Red pepper jelly*
1 tablespoon	15ml	Butter or margarine
1 cup	62g / 2.2oz	Chopped onions
4 cups	640g / 22oz	Cooked brown rice
3/4 cup	46g / 1.6oz	Currants
3/4 cup	109g / 3.8oz	Chopped macadamia nuts
1/2 cup	118ml	Chicken broth
1 tablespoon	15ml	Diced crystallized ginger

Recipe Instructions

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 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 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.

*Substitute red currant jelly for red pepper jelly, if desired.

Source:
Seasonal Inspirations for Rice

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