1Cornish Hens: Thaw your cornish hens, then clean & wash the inside of the birds.
Wipe dry inside and out. Salt the side of the birds. Set aside in the refrigerator.
2Dressing: Melt the butter in large fry pan, saute the onion and celery. Then put into a large mixing bowl with bread cubes, add poultry seasoning, sage and orange zest. Stir together. Add the diced peaches. Now mix the water, eggs and parsley and pour and mix through the bread mixture.
3Remove the cornish hens from the refrigerator and stuff each bird and secure the legs and wings. Place in roasting pan and rub with melted butter and salt each one.
4Place cover or foil over top and roast for 45 minutes at 350º.
5In a small bowl, mix orange marmalade, grated ginger root and soy sauce. Thin with peach juice.
6Last 1/2 hour start basting the cornish hens with the orange marmalade mixture. Bake until temperature reaches 180º in the thickest part of the thigh or when leg bone turns easily when twisted.