6 (1lb) Cornish game hens
6 Tbs butter at room temp
1 tsp salt
½ tsp fresh ground black pepper
1 tsp rubbed sage
½ tsp rosemary, finely chopped
1 Tbs parsley, minced
½ tsp ground turmeric
Chestnut Stuffing
1½ (1lb) loaves of rye bread, ripped into small pieces
1 lb chestnuts
½ c milk
1 large egg
2 Granny Smith apples, cored and chopped
1 c onion, chopped
1 c celery, chopped
1 Tbs rubbed sage
1 Tbs thyme
1 tsp salt
To roast chestnuts: Cut a ½ inch long slice into the shell of each chestnut and bake on a cookie sheet in a 350 degree oven for about 20 to 25 minutes. Allow to cool slightly then peel and
chop coarsely.
In a large bowl, soak bread in milk for 10 minutes. Add apples, celery, onion, chestnuts, seasoning and eggs. Mix well with hands and stuff into cleaned birds. Cook remaining stuffing in a covered casserole dish in a 400 degree oven for 25 minutes.
Position rack in the bottom third of the oven and preheat to 400 degrees. In a small bowl mix all the seasoning and set aside. Remove the package from inside each bird, wash the cavity of each bird and pat dry. Coat each hen with 1 Tbs butter, then rub seasoning into the skin. Stuff each bird, being careful not to over stuff. Place hens in a roasting pan and cook until juices run clear when thickest part of the bird is pierced, about 50 minutes. Transfer to platter and serve.
