Cornish Hens With Plum-And-Leek Stuffing And Celery Root

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1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

1/4 pound pancetta, finely chopped (1 cup)

3 medium leeks, white and pale green parts only, chopped

2 garlic cloves, minced

1/4 cup dry white wine

6 red plums (1 pound), pitted and cut into 1/2-inch dice (2 cups)

2 cups fresh bread crumbs

1/2 tablespoon chopped thyme

1/2 cup chopped parsley

Salt and freshly ground pepper

Five 1-pound Cornish hens

6 pounds celery root, peeled and cut into 1/2-inch dice

2 cups chicken stock

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