HAWAIIAN CORNISH HENS AND STUFFING

10 slices stale bread
1/2 cup coconut
1 small call crushed pineapple, drained, juice reserved
2 sticks (1 cup) butter, divided
2 Cornish hens
2 tbsp Worcestershire
salt and pepper

Heat oven to 425.

Cut bread into 1 inch cubes and put into a medium bowl. Add coconut and pineapple.

Melt one stick of butter and pour over bread mixture, mix until bread is completely coated with butter. Use 1/2 this mixture to stuff hens and place remaining stuffing in a small baking dish; set aside.

Sprinkle hens with salt and pepper and place in a medium baking dish.

Melt remaining stick of butter and mix with Worcestershire and reserved pineapple juice. Baste hens with this every 20 minutes.

Bake 1 hour or until juices run clear form hens. During the last 20 minutes add small dish of stuffing to oven.

Servings: 2