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Tropical Stuffed Cornish Hens

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

60 min

Ready

80 min
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each cornish game hens
thawed
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8 ounces pineapple tid-bits
in juice
12 ounces sweet red bell peppers
jelly
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1 tablespoon butter
or margarine
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1 cup onions
chopped
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4 cups brown rice
cooked
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¾ cup currants
¾ cup macadamia nuts
chopped
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½ cup chicken broth
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1 tablespoon crystallized ginger (candied)
diced
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Ingredients

Amount Measure Ingredient Features
4 each cornish game hens
thawed
* Camera
231.2 ml/g pineapple tid-bits
in juice
346.8 ml/g sweet red bell peppers
jelly
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15 ml butter
or margarine
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237 ml onions
chopped
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946 ml brown rice
cooked
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177 ml currants
177 ml macadamia nuts
chopped
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118 ml chicken broth
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15 ml crystallized ginger (candied)
diced
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 52110% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 53mg 2%
Total Carbohydrate 35g 35%
Dietary Fiber 6g 22%
Sugars g
Protein 22g
Vitamin A 16% Vitamin C 97%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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