Begin by melting 4 tablespoons of unsalted butter in a skillet over medium heat. Add 1 chopped onion and 1 chopped celery stalk, sautéing until softened, approximately 5 minutes. Stir in 1 cup of chopped pecans, a tablespoon each of fresh sage and thyme, then deglaze the pan with ½ cup of apple cider. Fold in 3 cups of cooked rice, 1 diced Fuji apple, 1 cup of sweetened dried cranberries, and a handful of chopped parsley until well combined.

In a small saucepan, mix ½ cup of apple cider and ¼ cup of maple syrup over medium heat. Allow the mixture to simmer gently until reduced by half, which should take about 5-7 minutes. Once thickened, whisk in 2 tablespoons of Dijon mustard and a pinch of ground cinnamon, stirring until fully blended. Set this delectable glaze aside as you move on to preparing the Cornish hens.

Preheat your oven to 425°F (220°C). Take your Cornish hens and remove the giblets, rinsing them inside and out. Pat them dry with paper towels, then season the cavities generously with kosher salt and black pepper. Loosely fill each hen with the apple-cranberry rice stuffing, tying the legs with kitchen twine and tucking the wings under their bodies for an elegant presentation.

Using the remaining melted butter, brush the outside of the stuffed Cornish hens for a beautiful golden color. Sprinkle additional kosher salt and black pepper over the skin to enhance flavor. Place the hens breast-side up on a rack in a roasting pan, allowing air to circulate for even cooking.

Transfer the prepared Cornish hens to the preheated oven. Roast them at 425°F for 20 minutes to achieve a lovely brown color. After this initial roasting, lower the oven temperature to 375°F (190°C) and continue cooking for an additional 40-50 minutes. Ensure you baste the hens every 10 minutes during the last half hour with the prepared glaze for extra flavor and moisture.

The Cornish hens with apple-cranberry rice stuffing are done when their juices run clear, and they reach an internal temperature of 180°F (82°C) when checked at the thickest part of the thigh. Remove them from the oven and let them rest for about 10 minutes.

Once rested, carve the Cornish hens and serve them alongside the extra rice stuffing, as well as seasonal vegetables for a colorful plate.