-
1
Remove the giblets from the hens, rinse with cold water and pat dry.
-
2
Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
-
3
Place the hens in a large food storage bag and pour the marinade over them.
-
4
Close the bag securely and refrigerate for at least three hours.
-
5
Shake the bag occasionally to coat the hens with the marinade.
-
6
Prepare the stuffing- in saute pan, melt the salted butter.
-
7
Saute the 1 cup chopped onions and celery in the butter until tender.
-
8
In a large bowl, toss the bread cubes with the sauteed onions and celery.
-
9
Mix in the poultry seasoning, sage and remainder of the rosemary.
-
10
Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
-
11
Season with salt and pepper to taste.
-
12
Preheat the oven to 400 degrees.
-
13
Remove the hens from the bag and pat dry with paper towels.
-
14
Season the hens to taste inside and out with salt and pepper.
-
15
Stuff the cavity loosely with the cornbread stuffing.
-
16
Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
-
17
Roast for 15 minutes to brown.
-
18
Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.
