These two little Cornish hens are a welcome addition to the holiday table.  The savory flavor of these small birds combined with the tender meat and mushroom stuffing make it a hit in my family. 

Cornish hens (20 ounces each)

cup mushrooms

egg

cups day old bread, torn into medium size pieces

cup onions, chopped

cup celery, chopped

teaspoon poultry seasoning

teaspoon salt

tablespoons extra virgin olive oil

teaspoons lemon juice

Preheat oven to 350 degrees.  Sprinkle inside of hens with 1/4 teaspoon salt; precook for 30 to 40 minutes.  Remove hens from oven and set aside.

Stuffing:

In a medium skillet, combine onions, celery and mushrooms; cook until vegetables are tender.  In a bowl, combine sautéed vegetables with bread, egg and seasonings; mix well.  Loosely stuff hens.  (Place any remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.)  Combine olive oil and lemon juice, baste hens; place on a rack in a shallow roasting pan and bake, uncovered at 350 degrees for 1 hour, basting twice more.  Place extra stuffing in oven with hens and bake all for 30 minutes.  Uncover stuffing, bake 15-20 minutes longer or until hens are a golden brown and the stuffing is crisp on the top. 

Yield:  2 servings.