Rice-Stuffed Cornish Hens...

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tbsp. honey
2 tbsp. lemon juice
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. pepper
6 Cornish game hens (about 20oz. each)

In a skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper; mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften the remaining butter; rub over skins. Bake, uncovered, at 375 degrees for 1 hour or until the juices run clear.