Roast Cornish Game Hens with Roast Squash and Cran-Apple Stuffing – Rachael Ray

Ingredients

• 1 1/2 pounds squash, such as kury, butternut or pumpkin, diced and peeled
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 1 1/2-pound Cornish hens, slit lengthwise (your butcher can do this for you or you can do it yourself with a very sharp knife)
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon orange zest
• 1 1/2 teaspoons ground fennel or ground coriander
• 1 tablespoon paprika
• 6 tablespoons butter, divided
• 3-4 small ribs celery, chopped
• 1 onion, chopped
• 2 apples, peeled and diced, such as Macoun or Northern Spies
• 1/2 cup sweetened dried cranberries
• 1/2 cup apple cider
• 2 cups chicken stock, divided
• 4 slices lightly toasted whole wheat bread, chopped
• 2 tablespoons flour
• 1/4 cup orange marmalade
• 2 tablespoons Worcestershire sauce