I found the Cornish hen recipe I had in mind. I've had it for a long, long time and can't even remember where it came from. I may have gotten it from my daughter or my brother. The three of us swap recipes a lot, which is great because both of them are wonderful cooks. Here's the recipe. I hope you enjoy it.
2 (20-oz.) Cornish hens
½ tsp. salt, divided
1 (8-oz.) can crushed pineapple
3 cups cubed day-old bread, cut into ½ in. cubes, crusts removed
1 celery rib, chopped
½ cup flaked coconut
2/3 cup butter melted, divided
¼ tsp. poultry seasoning
2 Tbsp. steak sauce
2 Tbsp. cornstarch
2 Tbsp. brown sugar
1 cup water
1 Tbsp. lemon juice
Sprinkle inside of hens with ¼ tsp. salt; set aside. Drain pineapple, reserving juice. In a bowl, combine the pineapple, bread cubes, celery and coconut. Add 6 tablespoons butter; toss to coat.
Loosely stuff hens. Tie legs together with kitchen string. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1½ 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 350º for 40 minutes, basting twice with butter mixture.
Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes; baste hens twice.
Uncover stuffing; baste hens with remaining butter mixture. Bake 15 to 20 minutes longer or until a meat thermometer reads 185º for hens and 165º 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 until smooth; add to the drippings. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Serve with hens and stuffing.