Ingredients

• 1 1/2 tablespoons olive oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup dried sour cherries
• 1/2 teaspoon dried sage
• 1/2 cup low sodium chicken broth
• 4 slices white bread, cut into 1/2-inch cubes
• 1 dash salt, to taste
• 1 dash fresh ground black pepper, to taste
• 2 Cornish hens, split in half

Instructions

1. Preheat the oven to 400°F

2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.

3. Season the Cornish hen halves with salt and pepper.

4. Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.

5. When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.