Tropical Stuffed Cornish Hens
Submitted by aaron123
Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minWhen you want to impress but don’t want to wrestle a whole turkey, Cornish hens are your best friend.
These little birds get stuffed with a fragrant filling of brown rice, pineapple tidbits, currants, chopped macadamia nuts, and diced crystallized ginger. Earthy, sweet, nutty, and just a touch spicy all at once.
The glaze is where the magic really happens: red pepper jelly melted with pineapple juice, basted over the hens every 30 minutes until they’re lacquered and gleaming.
Roast them high to start, then lower the heat and let the oven do its thing. You’ll have golden, juicy hens with a stuffing that could honestly stand on its own as a side dish.
Pro Tips
- Soak wooden picks in water before using them to secure the cavity. Dry picks can scorch and snap in the oven.
- Can’t find red pepper jelly? Red currant jelly makes a smooth substitute with a similar sweet-tart glaze.
- Cook extra stuffing in a covered dish alongside the hens during the last 30 minutes so everyone gets plenty.
Ingredients
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℉ (200℃). for 10 minutes; reduce oven temperature to 350℉ (180℃).
[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.
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