Preheat oven to 350°. Wash game hens and set aside. In a saucepan, cook celery and onion in butter until tender but not brown; remove from heat and stir in poultry seasoning or sage, salt and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture, add broth and mix until moistened. Season game hens inside and out with seasoned salt (or other desired spice). Lightly stuff with bread stuffing mixture and place breast side up on a rack in a shallow roasting pan. Roast uncovered, basting frequently for 1 hour 15 minutes or until juices run clear. Serves 6-10
Option: Try a variety of dressings to meet individual tastes of your dinner guests.
Ingredients
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4 Cornish game hens (1 to 1 1/2 1 lb )
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1 cup celery, finely chopped
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1/2 cup onion, chopped
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1/2 cup butter or margarine
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1 teaspoon poultry seasoning or sage
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1/2 teaspoon Salt
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1/8 teaspoon pepper
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8 cups dry bread cubes (seasoned if desired)
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3/4 cup chicken broth
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