Rock Cornish Hens With Sausage Stuffing

Ingredients

• 1.5 pounds bulk pork sausage hot
• 1 cup butter melted
• 0.3 cup chablis wine dry white
• 1 pound cornish game hens 
• 2  eggs beaten
• 0.5 cup parsley fresh chopped
• 3 cups green onion with tops chopped
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 12 servings salt 
• 8 slices bread whole wheat cut into 1-inch cubes

Equipment

• frying pan
• oven
• mixing bowl
• roasting pan

Directions

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