8 Cornish game hens
6 cups Pecan Rice Stuffing (see recipe)
1/4 cup butter
2 cups apple juice
1 to 3 tsp liquid honey
1 to 3 tsp. Dijon mustard

Makes 8 Servings

Recipe from Chatelaine Cook Book
 

Preheat oven to 375 degrees.  Clean the cavities of the cornish game hens and loosely stuff them with Pecan Rice Stuffing.  Overlap the skin to cover and opening and hold in place with a small skewer.  Tie the legs together.

Place the hens in a small roasting pan with shallow side. Rub 1/2 tbsp. butter into the skin of each hen.  Roast, uncovered, in the oven for 45 min. to 1 hour or until a drumstick moves easily.  Baste several times with the pan juices.  

While the Cornish game hens are roasting, place the apple juice in a large saucepan.  Boil vigorously, uncovered, until reduced to 1 cup, about 20 min. 

Once the hens are roasted, remove them to a platter.  Pour the pan juices into the reduced apple juice.  Whisk in the honey and Dijon to taste.  Serve the glazed over the Cornish game hens.

Note:
See Pecan Rice Stuffing Recipe