Roast Cornish Hens With Sage Stuffing

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Oxmoor House


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6 (1- to 1 1/2-pound) Cornish hens

1/2 lemon

1 1/2 teaspoons salt

3/4 teaspoon pepper

3 chicken livers (about 1/4 pound)

1/4 cup plus 1 tablespoon butter or margarine, divided

1/4 cup chopped onion

1/2 cup chopped cooked ham

1 1/4 cups sliced fresh mushrooms

1/4 cup slivered almonds

1/4 cup chopped fresh parsley

2 1/4 cups Chablis or other dry white wine, divided

2 cups soft breadcrumbs

1/2 teaspoon rubbed sage

1/4 teaspoon dried whole thyme

1/2 cup red currant jelly

1/4 cup butter or margarine

2 tablespoons all-purpose flour

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