Rock Cornish Hens With Sausage Stuffing

• 1 1/2 pounds hot bulk pork sausage
• 3 cups chopped green onion with tops
• 8 slices whole wheat bread, cut into 1-inch cubes
• 2 eggs, beaten
• 1/2 cup chopped fresh parsley
• 1/4 cup Chablis or other dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 (1- to 1 1/2-pound) Cornish hens
• Salt
• 1 cup butter or margarine, melted
• Lemon slices (optional)
• Fresh parsley sprigs (optional)

1. Combine sausage and onion in a large skillet; cook until sausage is browned and onion is tender. Drain well. Combine next 6 ingredients in a large mixing bowl; add sausage mixture to stuffing mixture, stirring until well combined.
2. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Sprinkle with salt. Stuff hens lightly with stuffing mixture. Close cavities, and secure with wooden picks; truss. Brush hens with melted butter, and place breast side up in a shallow roasting pan. Bake at 350u0b0 for 1 1/4 to 1 1/2 hours, depending on size of hens; baste often with melted butter. Garnish with lemon slices and parsley, if desired.

pork sausage, green onion, whole wheat bread, eggs, parsley, chablis, salt, pepper, cornish hens, salt, butter, lemon slices, parsley sprigs

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