Rock Cornish Hens With Oyster Cornbread Stuffing

• 12 (1- to 1 1/2-pound) Cornish hens
• Salt and pepper
• 6 cups cornbread crumbs
• 3 cups soft bread cubes (about 5 slices bread, cut into 1-inch cubes)
• 2 cups chicken broth
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 2 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon poultry seasoning
• 3/4 teaspoon pepper
• 1 (12-ounce) container fresh select oysters, well drained
• 1 cup butter or margarine, melted

1. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle salt and pepper over surfaces and inside cavities.
2. Combine next 9 ingredients, stirring well. Cut oysters into quarters; add to breadcrumb mixture. Stir until well combined. Stuff hens lightly with oyster mixture. Close cavities, and secure with wooden picks; truss. Place hens, breast side up, in a shallow roasting pan.
3. Brush hens with butter, reserving any remaining butter for basting. Bake at 350u0b0 for 1 hour and 20 minutes, basting frequently.

cornish hens, salt, cornbread crumbs, bread, chicken broth, onion, celery, eggs, salt, poultry seasoning, pepper, fresh select oysters, butter

Taken from www.myrecipes.com/recipe/rock-cornish-hens-with-oyster-cornbread-stuffing (may not work)