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1
Preheat oven to 425u00b0. Season hens and hen cavities with salt and pepper.
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2
Blend 3 tablespoons I Can't Believe It's Not Butter!(R) Spread, shallot and tarragon in small bowl. Evenly spread under skin, then place 1 lemon wedge in each hen.
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3
Arrange hens breast side up in 18 x 12-inch roasting pan on rack; tie legs together with string. Roast uncovered 15 minutes.
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4
Meanwhile, melt remaining 3 tablespoons Spread in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes or until softened. Add mushrooms and cook, stirring occasionally, 4 minutes or until golden. Stir in bread, 3/4 cup broth and parsley. Season, if desired, with salt and ground black pepper. Spoon into greased 1-quart casserole.
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5
Decrease heat to 350u00b0 and place stuffing casserole in oven with hens. Continue roasting hens 30 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180u00b0 and stuffing is golden. Remove hens to serving platter and keep warm. Remove rack from pan.
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6
Skim fat from pan drippings. Blend flour with remaining broth; stir into pan drippings. Place roasting pan over heat and bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, stirring occasionally, 1 minute or until gravy is thickened. Serve gravy and stuffing with hens.
