Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Using a Chef's knife and cutting board, chop dried apricots and celery. Dice onion. Set aside until ready to use.
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.
Prepare stuffing mix as directed on package.
In a small skillet melt butter and saute chopped celery and diced onion until translucent, about 7-10 minutes.
Transfer prepared cornbread stuffing into a large bowl and mix in sauted celery and onion. Stir in apricot mixture and pine nuts. Season with dried thyme, kosher salt, and freshly ground black pepper.
Clean and wash Cornish hens. Pat dry with paper towels.
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 salt and pepper. Cover with foil and bake for 1 hour.
Heat apricot jam in a microwave for 40-60 seconds until it becomes soft and runny.
Brush hens with jam and bake, uncovered, for an additional 30-45 minutes or until meat juices run clear, basting every 10-15 minutes. Serves 6.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.