During Colonial times and throughout the nineteenth century, wild game birds were so abundant and relished in America that
In a large mixing bowl, combine the bread, celery, onion, chestnuts, sage, thyme, salt and pepper, half the chicken broth, and
Pack the cavity of each pheasant with as much dressing as it will hold, secure the cavities with small metal skewers, and brush each bird with the remaining
Place the pheasants breast side down in a roasting pan, cover, and
To serve, cut each pheasant in half lengthwise with a sharp knife and serve hot, with the additional dressing on the side.
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