Pineapple Stuffed Cornish Hens

Three 1 - 1 1/4 pound Cornish game hens
1/2 cup of quick cooking rice
1/3 cup of chopped onion
1/3 cup of chopped celery
1 tablespoon of butter or margarine
1 cup of fresh mushrooms
1/2 cup of crushed pineapple, drained
3 tablespoons of snipped parsley
3/4 teaspoon of salt
1/4 teaspoon of dried marjoram, crushed
1/4 teaspoon of dried thyme, crushed
1 beaten egg
1 tablespoon of butter or margarine, melted

Have butcher halve Cornish game hens lengthwise. Rinse poultry and pat dry. Rub cavities using salt, if desired. For the stuffing, cook rice according to package directions. Cook onion and celery in 1 tablespoon of butter or margarine until tender but not brown. In a mixing bowl stir together the cooked rice, the onion celery mixture, mushrooms, drained pineapple, parsley, salt, marjoram, and thyme. Stir in beaten egg. In a 15 x 10 x 1 inch baking pan, place 6 equal mounds of stuffing mixture. Place each poultry half, cut side down over one of the mounds of stuffing. Cover poultry loosely with foil. Bake in a 375F. oven for 30 minutes. Using a poultry baster, remove excess fat from pan. Uncover poultry, bake for 30 minutes more or until done, basting occasionally with 1 tablespoon of melted butter or margarine and pan drippings. Makes 6 servings

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