Honey Roasted Game Hens with Cranberry Walnut Stuffing

• 6 Cornish game hens, thawed
• Coarse salt and freshly ground black pepper
• 3 to 4 slices dry wheat bread, cut into ¼-inch cubes
• ¼ cup sweet onion, peeled and diced
• 1/3 cup fresh or frozen cranberries
• 2 tablespoons chopped walnuts, toasted
• 3 sprigs fresh thyme
• 1 sprig fresh sage, chopped
• 1 egg
• 2 tablespoon chicken stock or broth

Preheat the oven to 400 degrees. Season the inside of the hens with salt.

In a medium bowl, stir together bread cubes, onion, cranberries, walnuts, thyme leaves, and sage. Add the egg and chicken stock and stir well until all the ingredients are moist and well mixed. Place a small amount of stuffing inside the cavity of each hen, but do not pack tightly. Transfer the hens to a large roasting pan.

Honey Citrus Glaze

• 2 tablespoons honey
• Zest of 1 orange
• 2 tablespoons freshly squeezed orange juice

In a small bowl, stir together the honey, orange zest, and orange juice until they are well blended. Brush each hen with the glaze. Roast, uncovered, 55 to 60 minutes, brushing the hens with any remaining glaze 15 minutes before they are done. If the hens brown too much on top, cover loosely with a piece of aluminum foil.

Yield: 6 servings