Game Hens With Fruit-And-Sausage Stuffing

• 2 (1 1/2-pound) Rock Cornish game hens
• 1 teaspoon olive oil
• 1/4 cup chopped shallots
• 2 cups (1-inch) French bread cubes (about 2 1-ounce slices)
• 1 cup chopped peeled Rome apple
• 1/4 pound diced smoked turkey sausage
• 1/4 cup dried cranberries
• 1/4 cup coarsely chopped pitted prunes
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 4 (1/2-inch-thick) slices French bread
• 1/4 cup boiling water
• 2 tablespoons dried cranberries
• 2 tablespoons chopped shallots
• 6 black peppercorns
• 1 cup apple juice
• 1 cup cranberry juice cocktail
• 2 tablespoons dry red wine
• 2 teaspoons cornstarch
• 1/2 teaspoon fresh lemon juice
• Chopped fresh parsley (optional)
• Fresh sage (optional)

1. Preheat oven to 350u0b0.
2. For the hens: Remove and reserve giblets and necks from hens. Rinse hens under cold water, and pat dry. Halve hens lengthwise; trim excess fat. Loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat. Rub 1/2 teaspoon Southern France Spice Mix beneath skin of each hen half. Set aside.
3. For the stuffing: Heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup shallots; saute 2 minutes. Add bread cubes and next 7 ingredients (bread cubes through salt); cook 1 minute, stirring until well-blended. Remove from heat.
4. Arrange bread slices in a 13 x 9-inch baking dish. Spoon 3/4 cup stuffing mixture onto each bread slice. Place 1 hen half, skin side up, over each mound of stuffing mixture. Bake at 350u0b0 for 45 minutes.
5. For the sauce: Combine boiling water and 2 tablespoons cranberries in a small bowl. Let stand 30 minutes. Drain.
6. Cook giblets, necks, 2 tablespoons shallots, and peppercorns in a large nonstick skillet over medium-high heat until browned. Add apple and cranberry juices; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until reduced to 1 cup. Strain through a sieve over a bowl; discard solids. Return liquid to skillet. Combine wine and cornstarch in a bowl; stir well. Add cornstarch mixture, rehydrated cranberries, lemon juice, and 1/8 teaspoon Southern France Spice Mix to skillet. Bring to a boil. Cook 1 minute or until thick; stir constantly. Serve with hens and stuffing. Garnish with parsley and sage, if desired.

cornish game hens, olive oil, shallots, bread, apple, turkey sausage, cranberries, prunes, pepper, salt, bread, boiling water, cranberries, shallots, black peppercorns, apple juice, cranberry juice cocktail, red wine, cornstarch, lemon juice, fresh parsley, fresh sage

Taken from www.myrecipes.com/recipe/game-hens-with-fruit-and-sausage-stuffing (may not work)