• 2  Cornish game hens (3 pounds each)
• 10  Ounces potatoes
• ¼  Cup onion, chopped
• 1-2  Cloves garlic, minced
• 1  Lean Italian sausage, casing removed
• ½  Tablespoon olive oil
• ½  Tablespoon fresh Italian parsley, chopped
• 1  Egg, beaten
• 2  Tablespoons Romano cheese, grated
• 2  Ounces fresh mushrooms, sliced
• ½  Teaspoon rosemary, crushed
• Salt and freshly ground black pepper

     1. Rinse the hens inside and out with cold water. Drain and set them
         aside in the refrigerator.
 
     2. Heat the olive oil in a sauté pan. Add the onion and garlic. Sauté
         until limp. Add the sausage and break into small pieces. Sauté
         until brown. Add the mushrooms, parsley, salt, black pepper and 
         rosemary. Sauté until the limp.
 
     3. Peel, rinse and dice the potatoes. Place in a saucepan and cover
         them with water. Bring to a boil and cook for 20 - 30 minutes or
         until very tender. Drain and mash the potatoes until smooth.
 
     4. Add the egg to the mashed potatoes and stir to blend well. Add the
         Romano cheese and the sausage and mushroom mixture. Stir to
         blend. Divide the stuffing in half and stuff each hen with the stuffing.
         Sew the opening shut. Place the hens in a roasting pan breast side
         up.
 
     5. Bake in a preheated 350ºF oven for 1 hour 30 minutes or until the
         internal temperature reaches 180ºF to190ºF. Cut the hens in half
         down the middle and serve.