Put in a bowl. In the same skillet, heat remaining butter over high heat. When butter stops sizzling, add mushrooms and cook, stirring, until lightly browned. Add to pine nuts along with raisins, bread crumbs and just enough stock so mixture comes together. Preheat oven to 500 degrees.
Stuff hens with stuffing mixture, put a slice of bacon on each breast and truss birds.
Roast hens about 25 to 30 minutes or until just barely done, about 150 degrees on an instant-read thermometer. Remove string or pins and wrap hens with a grape leaf on top and bottom. Add some stock to the roasting pan, cover hens with foil and return to the oven until heated through, about 10 minutes. Meanwhile, remove livers and gizzards from squab and set them aside. Wash, pat dry and season squab with salt and pepper.