1 orange
1/4 c. sliced green onion
1/4 c. chopped celery
1 tbsp. cooking oil
1/2 of 6 oz. pkg. (1 1/2 c.) seasoned stuffing mix
2 (1-1 1/2 lb.) cornish game hens, thawed & split lengthwise
1 tbsp. honey

Finely shred 1/4 teaspoon peel from orange; remove and discard remaining peel. Section orange over a bowl, squeezing out juices. Halve sections; set aside.

Add water to juices to equal 3 tablespoons. In a small pan cook green onion and celery in hot oil until tender but not brown. For stuffing, in a large bowl toss together peel, orange sections, onion mixture, stuffing mix and enough of the juice mixture to moisten.

In a 15 x 10 x 1 inch baking pan spoon stuffing into 4 mounds. If desired, cover and chill overnight. To roast, rinse hens; pat dry. Place hens, cavity side down, over stuffing. Cover loosely with foil. Roast in 375 degree oven for 30 minutes. Uncover and roast for 20 minutes more.

Stir together honey and 1 tablespoon water; brush mixture over hens. Roast, uncovered, for 15 minutes more or until hens are tender. Use a wide spatula to transfer hens and stuffing to dinner plates. Makes 4 servings.