Rosemary Roast Cornish Hens

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4 Cornish hens (about 1 pound each)

Cornbread Herbed Stuffing, recipe follows

MARINADE:

1/4 cup vegetable oil

1/2 cup dry white wine

1 medium onion, finely chopped

2 cloves garlic, minced

2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 tablespoons unsalted butter, softened

Freshly ground black pepper

CORNBREAD HERBED STUFFING:

3 tablespoons butter

1 cup chopped onions

1 cup chopped celery

2 cups dry cornbread cubes

2 cups dry white bread cubes

2 teaspoons poultry seasoning

2 teaspoons chopped fresh sage leaves or 3/4 teaspoon dried sage leaves

2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary

2 teaspoons finely chopped fresh parsley

2 large eggs, lightly beaten

1/2 to 1 cup chicken stock

Salt and freshly ground black pepper, to taste