refrigerator. Remove from mixture and drain, reserving marinade. Split (or pound) tenderloins until 1/3" thick. Add salt, pepper, sage and onion to bread crumbs. Mix lightly with fork. Add butter to boiling water, and mix with bread crumb misture just until moistened (not wet or soggy). Add egg to stuffing mixture.

to form six rolled meat and stuffing birds. Cook over medium coals for one to one and one-half hours, turning frequently. Baste often with remaining marinade.

Credit: Steven R. Sutter, Bluffton, Ohio