Pomegranate-Glazed Cornish Game Hens With Pine-Nut-and-Currant Bread Stuffing

Ingredients

• 1/2 loaf peasant bread, cut into 1/2-inch cubes (about 6 cups)
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 stalks celery, thinly sliced
• salt
• freshly ground black pepper
• 1/2 cup pine nuts, toasted in a dry skillet
• 1/2 cup currants
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh sage leaves
• 2 teaspoons chopped fresh rosemary leaves
• 2 slices thick bacon, cut into 1/8-inch pieces
• 1 1/2 cups chilled chicken stock
• 2 cups pomegranate juice (pom &; r.w. knudsen, preferred)
• 1/4 cup sugar
• 3/4 teaspoon whole black peppercorns, cracked
• four 22-ounce fresh or thawed rock cornish game hens
• salt
• herb-scented pine-nut-and-currant-peasant-bread stuffing
• 1 to 2 cups chicken stock