4 Cornish game hens
1/4 cup dry white wine
salt
cracked pepper
wild rice stuffing (recipe below)
1/4 cup butter, melted
17 ounces pineapple slices
1/2 cup chicken broth
2 tbsp sugar
1/4 tsp ground ginger
1 tsp cornstarch

Season inside of hens with wine, salt and pepper. Fill loosely with wild rice stuffing. Skewer openings. Brush Cornish game hens with part of butter; place breast side up in shallow roasting pan. Drain pineapple, reserving juice. Combine cup pineapple juice and chicken broth; pour over hens. Sake at 350° F about 1 hour, basting Cornish hens every 15 minutes with rest of butter and pan drippings. Top each bird with a pineapple slice. Mix sugar, ginger and cornstarch with remaining 1/2 cup pineapple juice; spoon over hens. Place rest of pineapple slices in pan with Cornish game hens. Increase temperature to 400° F and bake about 15 minutes, basting occasionally, until skin looks glazed. Serve pan liquid as sauce. Makes 4 servings of Pineapple Glazed Cornish Game Hens.

Wild Recipe Stuffing Recipe

1 cup wild rice hot water
1/4 cup butter, melted
1 1/2 cups chicken broth
1 tsp salt
6 green onions, chopped
1 cup chopped celery
1/2 cup chopped toasted almonds
8 ounces sliced mushrooms
1/2 tsp marjoram
1/8 tsp nutmeg

Soak wild rice in hot water to cover for 1 hour. Drain; dry on paper towels. Saute rice in butter until golden brown. Add chicken broth and salt; cover tightly and simmer until tender for about 25 minutes. Add green onions, celery, toasted almonds, mushrooms, marjoram and nutmeg. Mix well. Stuff Cornish game hens lightly with stuffing.