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Pineapple Stuffed Cornish Hens Recipe
|Cornish game hens||3 3⁄4 Pound (3 Cornish Game Hens, 1- To 1 1/4-Pound Each)|
|Quick cooking rice||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Crushed pineapple with juice||1⁄2 Cup (8 tbs), drained|
|Snipped parsley||3 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Egg||1 , beaten|
|Butter/Margarine||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 4157 Calories from Fat 2418
% Daily Value*
Total Fat 269 g413.4%
Saturated Fat 83.3 g416.5%
Trans Fat 0 g
Cholesterol 1994.1 mg
Sodium 2650.3 mg110.4%
Total Carbohydrates 107 g35.5%
Dietary Fiber 7.9 g31.6%
Sugars 20.4 g
Protein 311 g622.6%
Vitamin A 139% Vitamin C 149.2%
Calcium 40.5% Iron 123.4%
*Based on a 2000 Calorie diet
Rub cavities using salt, if desired.
For stuffing, cook rice according to package directions.
Cook onion and celery in 1 tablespoon butter or margarine till tender but not brown.
In mixing bowl stir together cooked rice, the onion-celery mixture, chopped mushrooms, drained pineapple, snipped parsley, salt, marjoram, and thyme.
Stir in the beaten egg.
In a 15x10x1-inch baking pan, place 6 equal mounds of the stuffing mixture.
Place each poultry half, cut side down, over one of the mounds of stuffing.
Cover poultry loosely with foil.
Bake in a 375Â° oven for 30 minutes.
Using a poultry baster, remove excess fat from pan.
Uncover poultry; bake 30 minutes more or till done, basting occasionally with the 1 tablespoon melted butter or margarine and pan drippings