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Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes. Stir in honey and continue to simmer 2 minutes. Strain glaze, stir in oil and set aside. Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries. Saute for 3 minutes. Add sauteed mixture to the French bread cubes. Let cool. Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp. salt and 1/8 Tsp. pepper. Stuff game hens with the stuffing and tie drumsticks together with kitchen string. Place hens in a roasting pan. Brush some of glaze over each game hen and sprinkle with a little salt and pepper. Place in a preheated 450 degree oven for 20 minutes. Reduce heat to 350 degrees and continue roasting for 45 minutes longer. Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time. Remove hens from oven and let rest 5 minutes. Cut strings and serve.
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Salvadoran pupusa mix — stuff with cheese, beans, chicharron
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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