Savory Cornish Hens

• 4 Cornish hens (about 1 lb. each)
• 8 thick slices home-style white bread
• 1 1/2 Tbsp. parsley flakes
• 3/4 tsp. salt
• 1/2 tsp. poultry seasoning
• 1/4 tsp. freshly ground pepper
• 3/4 c. butter
• 1 c. finely chopped onions
• 4 livers from the hens
• salt and pepper to taste
• 3 Tbsp. melted butter

1. Remove giblet packs; wash hens and pat dry.
2. Cut crusts from bread; cut into 1/2-inch cubes.
3. Place on cookie sheet.
4. Bake at 350u0b0 until golden, stirring occasionally; remove from oven. Combine parsley, salt, pepper and poultry seasoning; set aside.
5. In heavy skillet, melt butter.
6. Add onions and livers; cook until livers are lightly browned and onions are tender.
7. Remove and chop livers.
8. Add livers, onions and butter from pan to bread cubes; toss to mix well.
9. Salt and pepper hens lightly.
10. Pack tightly with stuffing; truss.
11. Place in oven baking dish, breast side up.
12. Brush with melted butter; roast at 375u0b0.
13. Turn every 15 minutes; baste with butter and pan juices.
14. Cook a total of 50 to 60 minutes, until juices run clear when knife tip is inserted in hen.
15. Serve hot.

cornish hens, homestyle white bread, parsley flakes, salt, poultry seasoning, freshly ground pepper, butter, onions, livers, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23941 (may not work)