Cornish Game Hens with Wild Rice and Mushroom Stuffing

Preheat oven to 350 degrees. Remove and discard game hen necks and giblets; rinse and pat dry. Sprinkle generously with salt and pepper. Set aside. To make stuffing: In a small bowl, soak porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve liquid (about 2/3 cup). Rinse and chop mushrooms; set aside. In a large sauté pan over medium heat, melt 3 tablespoons butter. When butter is foamy, add onion, celery, and fresh and reserved mushrooms. Stir until onion is soft and translucent, about 8 minutes. Add rice, herbs, salt, and pepper. Moisten slightly with about 3 tablespoons reserved mushroom water, depending on dryness. Makes 4 1/2 cups stuffing. Melt remaining butter and set aside. Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together. Place hens, with ample space between them, on two 12" x 19" baking sheets. Brush hens generously with butter. Bake about 1 hour.