Ingredients

Savory Stuffing:
3 C. fresh bread crumbs
4 oz. cooked ham; finely chopped
1/4 C. parsley; chopped
1 tsp. marjoram; crumbled
1/2 tsp. salt
1/4 tsp. pepper
1 egg
3 Tbsp. milk
8 tsp. butter; softened
5 lb. Cornish game hens; giblets removed, rinsed and blotted dry inside
1/2 tsp. salt
pepper
Pan Gravy:
1/4 C. dry white wine
1 Tbsp. butter
1 Tbsp. all-purpose flour
13-3/4 oz. chicken stock
1 pinch pepper

Cooking Instructions

Combine breadcrumbs, ham, parsley, marjoram, salt and pepper in a bowl. Mix egg and milk in a small measuring C.. Add to bread mixture; stir until moistened. Preheat oven to 425. Stuff 1 tsp. of butter under breast of each hen. Stuff body cavity of each hen loosely with stuffing. Tuck wings under body; tie legs to tail with kitchen twine. Sprinkle outside of each hen with salt and pepper. Place in a roasting pan. Roast hens in oven for 15 minutes. Lower temperature to 375. Roast for 50 minutes or until tender and juices run clear. Remove to platter. Remove string and keep warm. Carefully pour off all fat from roasting pan. Place pan over low heat. Add wine; scrape up any browned bits from bottom. Remove from heat. Melt butter in a medium saucepan. Stir in flour until smooth. Cook over low heat, stirring, for about 3 minutes. Add broth and liquid from roasting pan. Bring to boiling, stirring. Lower heat and simmer for 5 minutes. Add pepper. Pour into gravy boat. Serve with hens.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: