Review of last recipe (will have to start taking pics with my phone) - I was disappointed as it would have been a fairly easy sticky bun recipe, but I felt the dough was too dense.  Could have just been my problem since I initially had a difficult time making the dough rise (and don't do alot of yeast baking so didn't know the trick ... which follows).  In the end, had to heat my oven to 200 degrees then turn it off, then put the dough in since it's the dead of winter here in NH and there's no way I could find anyplace that was 70 degrees in my home.

TODAY'S RECIPE - CORNISH GAME HENS WITH ORANGE STUFFING
Serves 6 - Oven at 450 degrees

Cornish Game Hens:
6 hens, 1 lb each
1 1/2 tbsp vegetable oil
1 tsp salt
1/4 tsp pepper

The Stuffing:
8 tbsp (1 stick) unsalted butter
1 cup chopped onion
2 cooked sweet italian sausages, finely chopped
1 1/2 cup dry bread crumbs
1 tbsp grated orange zest
1/2 cup orange juice
1/4 tsp pepper
1 tsp salt
1/2 cup finely minced parsley
1 egg, lightly beaten

The Sauce:
3/4 cup orange juice
1/4 tsp salt
1/8 tsp pepper

Prepare the hens:  Remove the livers, necks and giblets and reserve them for another use.  Rinse the hens under cold running water and pat them dry.  Rub them with the oil and sprinkle with salt and pepper.

Prepare the stuffing:  Melt the butter in a large skillet over moderate heat.  Add the onion and saute it for about 10 minutes, or until translucent.  Remove the skillet from the heat and stir in the sausage, bread crumbs, orange zest, orange juice, pepper, salt and parsley, then stir in the egg.
                                  
Using about 1/2 cup of stuffing for each hen, loosely stuff the cavities.  Secure the legs by tying them together with kitchen string and place the hens in a flameproof roasting pan just large enough to hold them.  Roast for 30 minutes in preheated 450 degree oven, then reduce the oven temperature to 350 degrees and continue roasting for an additional 20-30 minutes, or until the juices run clear when the thigh is pierced with a fork.  Remove the hens from the roasting pan, reserving the drippings and arrange them on a platter.

Prepare the sauce:  Pour off and discard the fat from the roasting pan, leaving the juices and brown bits behind in the pan.  Placed the pan over low heat and deglaze it with the orange juice.  Stirring constantly, bring the mixture to a boil.  Remove the pan from the heat and stir in the salt and pepper.  Pour into a sauceboat and serve hot along with the stuffed hens.