🔥 Instructions
Prep the stuffing: Sauté onion and celery in butter until soft. Add pecans, sage, thyme, salt, and pepper. Deglaze with a splash of cider. Stir in rice, apples, cranberries, and parsley. Set aside.
Make the glaze: Simmer cider and maple syrup until reduced to about â…“ cup. Whisk in mustard and cinnamon.
Prepare the hens: Rinse and pat dry. Season cavities with salt and pepper. Stuff each hen loosely with about ½ cup of stuffing. Tie legs with kitchen twine and tuck wings under.
Roast: Preheat oven to 425°F (220°C). Place hens on a roasting rack over a foil-lined pan. Brush with melted butter and season. Roast for 20 minutes, then reduce heat to 375°F (190°C) and roast for another 40–50 minutes, basting with glaze every 10 minutes during the last half hour.
Rest and serve: Let hens rest for 10 minutes before serving. Garnish with fresh herbs and extra glaze.
