8 oz. fresh mushrooms (or 2-4 oz. cans), chopped
1/2 c. finely chopped celery
1/3 c. butter
1 (28 oz.) can French fried onions
2 c. sm. stale bread crumbs or 3 slices
1/2 tsp. salt
1/2 tsp. rosemary (or poultry seasoning)
1/2 tsp. black pepper
4 rock cornish hens

Saute mushrooms and celery in 1/3 cup butter until mushrooms are tender, but not brown, add crushed French fried onion rings, bread cubes, salt, rosemary, and black pepper. Mix well. (For more moist dressing and about 1/4 cup water.) Stuff hens with mixture, fasten with wooden picks and lace with string.

Brush hens with 1/4 cup soft butter. Wrap each hen in aluminum foil. Place in shallow pan and roast at 425 degrees for 35 minutes. Open foil, brush hens with drippings. Roast 25 minutes longer until golden brown.

Prepare and serve extra dressing if desired.