Start oven 10 min before roasting; set to 400 F.
Sprinkle 1/2 tsp salt on inside of each bird then fill with stuffing.
Push legs and fold wings up close to body.
Wrap 1 1/2 slices pork over breast and legs to form a compact parcel and tie into shape with twine.
Put birds into a glass casserole.
Do not cover.
Bake, basting every 10 to 15 min with fat that collects in bottom of casserole.
Bake until tender, about 1 hr or until done.