In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 1 chopped onion and 1 chopped celery stalk; sauté until softened, about 5 minutes. Stir in 1 cup of coarsely chopped pecans, 1 tablespoon of fresh sage, 1 tablespoon of fresh thyme, and season with kosher salt and freshly-ground black pepper. Fold in 2 cups of cooked rice, 1 diced Fuji apple, 1 cup of sweetened dried cranberries, and ¼ cup of flat-leaf parsley, mixing thoroughly.

In a small saucepan over medium heat, combine 1 cup of apple cider and ½ cup of maple syrup. Bring to a simmer and reduce until slightly thickened, about 5-7 minutes. Once reduced, remove from heat and whisk in 2 tablespoons of Dijon mustard and ½ teaspoon of ground cinnamon until well blended.

Preheat your oven to 425°F (220°C). Remove the giblets from 2 Cornish hens and rinse them under cold water before patting dry with paper towels. Generously season the cavities with kosher salt and freshly-ground black pepper. Loosely fill each hen's cavity with the delicious stuffing, ensuring not to pack it too tightly. Tuck the wings underneath and tie the legs together with kitchen twine for a neat presentation.

Place the stuffed Cornish hens on a roasting rack in a pan. Brush the hens liberally with melted butter and season with additional salt and pepper. Roast in the preheated oven for 20 minutes; then, reduce the temperature to 375°F (190°C) and continue roasting for 40-50 minutes. During the last 30 minutes, glaze the hens every 10 minutes with your prepared apple-cinnamon glaze until beautifully golden brown.

Once the Cornish hens reach an internal temperature of 180°F (82°C), remove them from the oven and let them rest for about 10 minutes. Carefully transfer the hens to serving plates and garnish with extra parsley, if desired.