6-8 whole Cornish game hens
1/2 cup butter, softened
1 small yellow onion, chopped into small dice
8 ounces pancetta, thinly sliced and chopped
4 cloves garlic, finely chopped
8 cups large diced and dried sourdough bread
1 bunch lemon thyme, leaves picked
salt and pepper
Remove innards from the birds and pat dry with paper towels inside and out. Season the hens with salt and pepper inside and out. Rest the birds on racks resting in a tin foil-lined roasting pan. Heat 2 tablespoons of butter in a sauté pan and sauté onions until translucent. Season with salt and pepper. Add pancetta and garlic and cook over medium high heat until the pancetta is somewhat rendered. Remove from heat and combine in a large bowl with diced bread. Add lemon thyme to stuffing mix and stuff each bird.
Truss birds and rub remaining butter all over the skin. Season the outside with salt and pepper. Roast birds in a preheated 400-degree oven for 15 minutes, then turn down heat to 300 for an additional 15 minutes. Let rest 10 minutes before serving. Serves 6 to 8.
