Tropical Stuffed Cornish Hens

Description

Makes 6 to 8 servings

Ingredients

• 4 x 12 to 16-ounce Cornish hens, thawed
• 1 x 8-ounce can pineapple tidbits, packed in juice
• 1 x 12-ounce jar red pepper jelly*
• 1 tablespoon butter or margarine
• 1 cup chopped onion
• 4 cups cooked brown rice
• ¾ cup currants
• ¾ cup chopped macadamia nuts
• ½ cup chicken broth
• 1 to 2 tablespoons crystallized ginger

Directions

1. Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside.
2. Drain pineapple well reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally.
3. Cook onion in butter in large skillet over medium-high heat until tender.
4. Add rice, reserved pineapple, currants, nuts, broth and ginger; heat thoroughly.
5. Spoon about ⅔ cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling.
6. Place hens breast side up in roasting pan on rack coated with cooking spray.
7. Baste with jelly mixture.
8. Roast at 400°F for 10 minutes; reduce oven temperature to 350°F continue roasting 1 hour or until internal temperature registers 180°F to 185°F, basting every 30 minutes with jelly mixture.
9. Cover remaining stuffing and bake during last 30 minutes of cooking time.
10. Cut hens in half and serve with remaining rice.