Roast Cornish Hens With Sage Stuffing

Ingredients

• 2 cups breadcrumbs soft
• 0.3 cup butter 
• 0.3 cup butter divided
• 2.3 cups chablis wine dry white divided
• 0.3 pound chicken livers 
• 0.5 cup ham cooked chopped
• 6 pound cornish game hens 
• 2 tablespoons flour all-purpose
• 1.3 cups mushrooms fresh sliced
• 0.3 cup parsley fresh chopped
• 0.5  optional: lemon 
• 0.3 cup onion chopped
• 0.8 teaspoon pepper 
• 0.5 cup currant jelly red
• 0.5 teaspoon rubbed sage 
• 1.5 teaspoons salt 
• 0.3 cup slivered almonds 
• 0.3 teaspoon thyme leaves dried whole

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil
• colander

Directions

1. Remove giblets from hens. Reserve livers for stuffing; discard giblets. Rinse hens with cold water; pat dry. Rub cavity of each with lemon.
2. Sprinkle each cavity with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Combine reserved livers and chicken livers in a colander; rinse thoroughly, and pat dry. Saut livers in 3 tablespoons butter in a medium skillet 3 minutes or until livers are browned.
4. Remove livers; chop finely and set aside. Reserve drippings in skillet.
5. Add 2 tablespoons butter, onion, and ham to skillet; saut 5 minutes.
6. Add chopped liver, mushrooms, almonds, parsley, and 3/4 cup wine; simmer 3 minutes.
7. Remove from heat, and add breadcrumbs, sage, and thyme, stirring well. Stuff hens lightly with herb mixture. Close cavities, and secure with wooden picks; truss.
8. Place hens, breast side up, in a shallow baking pan.
9. Combine jelly and remaining 1/4 cup butter in a small saucepan; cook over low heat, stirring often, until jelly melts. Stir in 1 cup wine.
10. Pour mixture over hens.
11. Bake at 400 for 20 minutes; reduce heat to 350, and bake an additional 45 minutes, basting occasionally. If hens get too brown, cover loosely with aluminum foil.
12. Skim fat from pan drippings. Discard fat, and transfer drippings to a small saucepan. Blend flour with a small amount of water, mixing to form a smooth paste; stir into drippings.
13. Add remaining wine; cook, stirring constantly, until thickened and bubbly.
14. Serve gravy with Cornish hens.