1 cup finely chopped carrots
1 cup finely chopped celery
1/3 cup finely chopped leek
1/2 cup sliced fresh mushrooms
1/2 cup finely chopped onion
2 tablespoons margarine or butter
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup whipping cream (optional)
Two 1-1 1/2-pound poussins or cornish game hens
1 tablespoon cooking oil
1. In a large skillet cook carrots, celery, leek, mushrooms, and onion in hot margarine or butter for about 5 minutes, or till vegetables are crisp-tender, but not brown. Add thyme, salt, and pepper. If desired, stir in whipping cream to moisten. Cool vegetable mixture slightly.
2. Rinse birds; pat dry. Spoon some of the vegetable mixture loosely into the body cavity of each bird. Pull neck skin, if present, to back of each bird. Twist wing tips under back. Tie legs to tail. Put any remaining stuffing into a small casserole; cover and chill. Place the birds, breast-sides up, on a rack in a shallow roasting pan. Brush birds with cooking oil. Cover loosely with foil. Bake in a preheated 375 degrees F oven for 45 minutes. Uncover birds. Bake 30 to 45 minutes more, or till juices run clear and the drumsticks move easily in their sockets. Add stuffing to oven the last 20 minutes of roasting. Let birds stand, covered loosely with foil, for 15 minutes before serving. To serve, cut each bird in half. Serve with stuffing.