Roasted Cornish Hens With Double Mushroom Stuffing

Ingredients

• 2 Cornish hens (about 1-1/2 lbs. ea.)
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 6 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1 Tbsp. finely chopped shallot or onion
• 2 tsp. chopped fresh tarragon leaves or 1/2 tsp. dried tarragon leaves, crushed (optional)
• 1/2 lemon, cut in 2 wedges
• 1/2 cup chopped onion
• 2 cups sliced white and/or shiitake mushrooms
• 2-1/2 cups fresh Italian or French bread cubes
• 1 can (14-1/2 oz.) chicken broth, divided
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. all-purpose flour

Directions

1. Preheat oven to 425°. Season hens and hen cavities with salt and pepper.
2. Blend 3 tablespoons I Can't Believe It's Not Butter!® Spread, shallot and tarragon in small bowl. Evenly spread under skin, then place 1 lemon wedge in each hen.
3. Arrange hens breast side up in 18 x 12-inch roasting pan on rack; tie legs together with string. Roast uncovered 15 minutes.
4. Meanwhile, melt remaining 3 tablespoons Spread in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes or until softened. Add mushrooms and cook, stirring occasionally, 4 minutes or until golden. Stir in bread, 3/4 cup broth and parsley. Season, if desired, with salt and ground black pepper. Spoon into greased 1-quart casserole.
5. Decrease heat to 350° and place stuffing casserole in oven with hens. Continue roasting hens 30 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180° and stuffing is golden. Remove hens to serving platter and keep warm. Remove rack from pan.
6. Skim fat from pan drippings. Blend flour with remaining broth; stir into pan drippings. Place roasting pan over heat and bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, stirring occasionally, 1 minute or until gravy is thickened. Serve gravy and stuffing with hens.