Cornish Hens with Apple-Raisin Stuffing

My family actually gave this recipe a 5 spoon rating, but I am giving it 3 spoons because of the corrections/modifications I had to make to get the final product. 1st - Four cornish hens cut in half and layed bone side down did not fit in my 15x11x1 inch baking pan as called for in the directions. You will probably need to use a larger pan, or use two pans. 2nd - You will want to double the stuffing recipe, especially if you are serving eight. We had six people at our table and I barely had enough stuffing to serve everyone (there was no second helpings and I had to skimp on the serving size) 3rd - If you want your stuffing to look like the picture, don't bake it with the hens as the directions call for, it will come out looking soggy, greasy, grayish, and in general unappealing to look at. I realized this halfway through cooking and quickly made up a second batch of stuffing using the directions in the recipe plus 2 cups of chicken broth (I used the juices from the cornish hens for the broth). What you want is to put in enough juice to soften the bread and give it flavor, but not to much to make it soggy. Don't bake it with the hens! To prevent the hens from becoming to greasy, I would recommend during preparation, dry a couple of slices of bread in the oven (enough to cover the bottom of your pan) and place the hens on top of the bread. When the hens are done cooking dispose of the bread. 4th - This is optional, my family doesn't like raisins so I used dried cherries instead in the stuffing, and for the glaze I decided to use cherry perserve instead of apple jelly. Before serving, I added my own flare by mixing up a cup of cherry perserve with a tablespoon of apple cider vinegar and poured a spoonful of it across the middle of the hen. It looked just like the picture for this recipe, but with a tangy red cherry sauce adding color and flavor to the entree. Hope this helps.