I deboned my cornish hens from the back (find the technique on youtube or maybe even here). I used dried cranberries, toasted pine nuts, wild rice (cooked on the side) onions and sliced button mushrooms for my stuffing (Sweat the onions in butter and then add the other stuff and then let it cool). Stuffed the birds and trussed them and bake them as above recipe. I also roasted the bones with onions, celery and carrots added chicken broth and water let it simmer and I added some cornstarch and tomato paste, strained it and adjusted seasoning (the sauce). I served it with braised fennel and potatoes baked in a mixture of beef and chicken broth basted with butter. If anyone needs exact recipes let me know.

This recipe was delicious. I highly recommend it. Add some figs and walnuts to the stuffing. Also, if you put some olive oil, figs, balsamic and soy sauce in a pan first and fry it for about 5 minutes, then put the scrapings/figs over the hens with paprika and rosemary, it will cook faster and taste even more delicious.