8 game hens
1/4 c. melted butter, for basting
1/2 c. butter
3/4 c. chopped celery & leaves
2 c. chopped cranberries
6 tbsp. sugar
2 tsp. grated orange rind
1 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. poultry seasoning
2 tbsp. orange juice
2 (11 oz.) cans mandarin oranges, drained
1 tsp. instant minced onion
4 c. cubed raisin-nut bread

Rinse and dry birds. Rub with salt inside and out. Saute celery lightly in butter. Add to remaining ingredients and toss lightly. Stuff birds. Secure drumsticks and wings. Brush with melted butter. Roast 1-1 1/2 hours at 325 degrees, turning once.

SAUCE (Optional) :
Necks & giblets
2 1/2 c. water
2 tsp. Beau Monde seasoning
1 tsp. grated orange peel
1/2 c. curacao or other orange liqueur
Salt to taste
Arrow root & pan drippings

Simmer necks and giblets for 45 minutes, adding liver last 15 minutes only. Discard necks. Chop giblets and add to seasoned stock and pan drippings along with curacao. Thicken with Arrow root moistened with liqueur. Spoon over game hens. Serves 8.