Cornish Game Hens with Honeyed Rice Stuffing

Preheat oven to 450°F. Pat the Cornish game hens dry inside and out with paper towels, then season the cavities and exterior with salt and black pepper.

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and celery, cooking until softened, about 4 minutes.

Stir in the cooked rice, raisins, walnuts, honey, lemon juice, and cinnamon, mixing until well combined. Taste and adjust seasoning as needed.

Divide the rice stuffing evenly between the two Cornish game hens, loosely packing it into the cavities without forcing.

Tie the legs of each hen with kitchen twine and tuck the wing tips under the body for even cooking.

Place the hens breast-side up on a roasting pan. Rub the outside of each hen with the remaining 1 tablespoon of butter.

Roast in the preheated 450°F oven for 45 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is golden brown.

Remove the hens from the oven and let rest for 5 minutes before serving.