Recipe by keen5
This recipe came from Hawaii and was recently published in the Taste Of Home magazine. It has a pineapple-coconut stuffing. It is golden brown and wonderfully moist with a sweet sauce. Prep & cook times are approximate.
Top Review by Trena #2
Think the hens turned out tasty and tender and even ate the skin on it and it tasted good. I think the stuffing was especially good and a type of stuffing I had never had before. I think it would be good for a luau. Cooking time due to the basting seems long and so I was glad I started dinner early. Did not like the sauce made out of the drippings at all and actually tasted it and threw it out and didn't use it.
- 2 (20 ounce) Cornish hens
- 1⁄2 teaspoon salt, divided
- 1 (8 ounce) can crushed pineapple
- 3 cups cubed day-old bread, 1/2 inch cubes, crusts removed
- 1 celery rib, chopped
- 1⁄2 cup flaked coconut
- 2⁄3 cup butter, melted divided
- 1⁄4 teaspoon poultry seasoning
- 2 tablespoons steak sauce
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 cup water
- 1 tablespoon lemon juice
Directions See How It's Made
- Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
- Drain pineapple, reserving juice.
- In a bowl, combine the pineapple, bread cubes, celery and coconut.
- Add 6 Tablespoons butter; toss to coat.
- Loosely stuff hens; tie legs together with kitchen string.
- Place on a rack in a greased shallow roasting pan.
- Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
- Add poultry seasoning and remaining salt to remaining butter.
- Spoon some of the butter mixture over hens.
- Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
- Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
- Bake reserved stuffing with hens for 30 minutes; baste hens twice.
- Uncover stuffing; baste hens with remaining butter mixture.
- Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
- Remove hens from pan; keep warm.
- Pour drippings into a saucepan; skim fat.
- Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Serve sauce with hens and stuffing.