1/2small leekwhite and light green parts only, rinsed well and sliced into half-moons
4ounces cremini mushroomswiped clean and finely chopped
1garlic clovefinely chopped
1tablespoon fresh sagefinely chopped
1tablespoon fresh flat- leaf parsleychopped
1tablespoon Dijon mustard
3/4cup chicken brothlow-sodium
ground pepper & kosher saltfreshly
2Cornish game hens
2tablespoonsunsalted butterroom temperature
freshly ground pepper and kosher salt
Combine brine ingredients in container large enough to submerge 2 Cornish game hens, and brine overnight.
Discard brine and pat game hens – inside and out – as dry as possible with paper towels.
Toast rye bread in toaster or in oven until light brown and dry. Dice toasted bread and add to mixing bowl.
Heat ½ tablespoon of oil in skillet, and sauté mushrooms, leek, and garlic until soft, then add to bowl with all other stuffing ingredients. Combine well, adding additional chicken broth if stuffing seems too dry.
Preheat oven to 450 degrees. Spoon stuffing into hens, and truss with kitchen twine. Slip 1 tablespoon of butter underneath the skin of each hen, and season with salt and pepper.
Place hens on roasting rack and roast until golden brown, about 30 minutes. Reduce heat to 350 degrees and continue roasting, about 25 minutes more, or until an instant-read meat thermometer inserted into hens’ thighs and stuffing reaches 165 degrees.
Transfer hens to plate, and let rest before serving.