Ingredients

• 4 (1 lb) Cornish hens
• 1/4 cup vegetable oil
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 4 tablespoons unsalted butter, softened
• 3 tablespoons salted butter
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups cornbread cubes
• 2 cups dry white bread cubes
• 2 teaspoons poultry seasoning
• 3/4 teaspoon dried sage
• 2 teaspoons finely chopped fresh parsley
• 2 large eggs, beaten lightly
• 1/2-1 cup chicken broth
• salt and pepper, to taste

Instructions

1. Remove the giblets from the hens, rinse with cold water and pat dry.

2. Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.

3. Place the hens in a large food storage bag and pour the marinade over them.

4. Close the bag securely and refrigerate for at least three hours.

5. Shake the bag occasionally to coat the hens with the marinade.

6. Prepare the stuffing- in saute pan, melt the salted butter.

7. Saute the 1 cup chopped onions and celery in the butter until tender.

8. In a large bowl, toss the bread cubes with the sauteed onions and celery.

9. Mix in the poultry seasoning, sage and remainder of the rosemary.

10. Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.

11. Season with salt and pepper to taste.

12. Preheat the oven to 400 degrees.

13. Remove the hens from the bag and pat dry with paper towels.

14. Season the hens to taste inside and out with salt and pepper.

15. Stuff the cavity loosely with the cornbread stuffing.

16. Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.

17. Roast for 15 minutes to brown.

18. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.