Cornish Game Hen with Stuffing and Sherried Gravy

• 6 tablespoons plus 1/4 cup canned low-salt chicken broth
• 1 1/2 cups dry corn bread stuffing mix
• 2 teaspoons dried rubbed sage
• 1 1 1/2- to 1 3/4-pound Cornish game hen, quartered, liver chopped
• 2 tablespoons dry Sherry

1. Preheat oven to 475F.
2. Butter 11x7-inch baking pan.
3. Bring 6 tablespoons broth just to simmer in medium saucepan; remove from heat.
4. Mix in stuffing mix and 1 teaspoon sage.
5. Spoon stuffing in 4 equal mounds in prepared pan.
6. Season hen quarters with 1 teaspoon sage and salt and pepper.
7. Press 1 hen quarter onto each stuffing mound.
8. Bake until hen is golden brown and juices run clear when hen is pierced with skewer, about 20 minutes.
9. Transfer hen and stuffing to 2 plates; tent with foil to keep warm.
10. Do not clean baking pan.
11. Place liver and remaining 1/4 cup broth in same baking pan.
12. Set pan over medium heat.
13. Boil until slightly thickened, scraping up browned bits, about 2 minutes.
14. Mix in dry Sherry; simmer 1 minute.
15. Spoon gravy over hen pieces and serve immediately.

chicken broth, bread stuffing, sage, game hen, sherry

Taken from www.epicurious.com/recipes/food/views/cornish-game-hen-with-stuffing-and-sherried-gravy-1558 (may not work)