Brad's stuffed Cornish game hens

Wash birds inside and out. Pat dry.

Place pretzel bun in a 200 degree oven directly on the rack. Bake until it dries, 20 to 25 minutes

Meanwhile melt 1 tbs butter in a fry pan. Add shallot, celery, mushrooms, and cranberries. Saut until everything is tender.

Meanwhile, rub bird inside and out with seasonings from the marinade package.

When veggies are tender and bun is dried, add seasonings, garlic, and bouillon to the veggies. Saut one minute. Crumble the bun into the pan. Add 1/4 cup water. Bring to a simmer, shut burner off and cover pan. Let sit 10 minutes.

Fluff up stuffing. Lay 1 bacon strip in the cavity of each bird. Fill cavity with stuffing.

Place a rack in a LG baking dish. Pour in wine. Place birds on a rack in pan. Cover with foil. Place in a 350 degree oven for a half hour.

Melt a half stick of butter. After a half hour. Remove foil from bird. Baste bird with butter every 10 to 15 minutes until bird reaches 165 degrees at the thickest part.

Let birds rest 5 minutes after they are done. Serve immediately. I served it with a baked yam with butter and sprinkled with a touch of garlic powder and cinnamon. Enjoy.