• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a Chef's knife and cutting board, chop dried apricots and celery. Dice the sweet onion. Set aside until ready to use.
  1 cup dried apricots, 1 cup celery, 1 cup sweet onion

Make the Stuffing

• In a small saucepan, heat chopped dried apricots and Grand Marnier over medium heat and bring to a boil. Remove from heat and set aside.
  1 cup Grand Marnier orange-flavored liqueur
• Prepare stuffing mix as directed on package.
  6 oz. cornbread stuffing mix
• In a small skillet melt butter and sauté chopped celery and diced onion until translucent, about 7-10 minutes.
  4 tablespoons butter
• Transfer prepared cornbread stuffing into a large bowl and mix in sautéed celery and onion. Stir in chopped apricots and pine nuts. Season with dried thyme, kosher salt, and freshly ground black pepper.
  1 cup dried apricots, 1 cup pine nuts, 1 teaspoon dried thyme, 1 teaspoon kosher salt , 1/2 teaspoon freshly ground black pepper

Prepare the Cornish Hens

• Clean and wash the Cornish game hens. You'll need 6-8 of them for this recipe. Pat dry with paper towels.
  8 each Cornish Game Hens
• Stuff Cornish hens with cornbread mixture and tie legs together with cooking twine. Place on a large baking sheet lined with foil. Smooth butter over each hen. Sprinkle with kosher salt and freshly ground black pepper pepper. Cover with foil and bake for 1 hour.
  1/2 cup butter, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
• Heat apricot preserves in a microwave for 40-60 seconds until it becomes soft and runny.
  18 oz apricot preserves
• Brush hens with preserves and bake, uncovered, for an additional 30-45 minutes or until meat juices run clear, basting every 10-15 minutes. Check internal temperature of Cornish hens at the thickest part (thigh or breast), which should register between 163-165°F on an instant-read digital thermometer. Serves 6-8.