Ingredients
1/2 teaspoon salt, divided2 Cornish game hens (20 to 24 ounces each)1 can (8 ounces) crushed pineapple3 cups cubed day-old bread (1/2-inch cubes), crusts removed1 celery rib, chopped1/2 cup sweetened shredded coconut2/3 cup butter, melted, divided1/4 teaspoon poultry seasoning2 tablespoons steak sauce2 tablespoons cornstarch2 tablespoons brown sugar1 cup cold water1 tablespoon lemon juice
Preparation
Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture.
Tuck wings under hens; tie legs together. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter.
Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture.
Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture.
Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm.
Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing.
