This recipe is courtesy Dustin Clark, head chef at Wildwood. It serves four.
4 - 1 # Cornish game hens
Preheat oven to 500°F.
Combine stuffing ingredients and season with salt and pepper in a bowl over ice.
In a sauté pan fry a small portion of the sausage mixture and taste to adjust seasoning.
Stuff each bird with mixture until full but not overloaded.
Truss the birds with butchery twine.
Season with salt and pepper and roast for 45 minute or 1 hour or until the stuffing and bird reaches 150°F.
Remove from oven and allow the bird to rest for fifteen minutes. Serve with wild mushrooms and sautéed greens.