In a large skillet over medium heat, melt the butter. Add chopped onion and celery, sautéing until softened, about 5–7 minutes. Stir in pecans, herbs, salt, and pepper, cooking until fragrant.

Deglaze the pan with apple cider, letting it reduce for a few minutes before combining it with rice, apples, cranberries, and parsley. Season to taste.

In a small saucepan, combine apple cider with maple syrup. Bring to a boil, then reduce to a simmer, cooking until it thickens (roughly 10–15 minutes). Whisk in mustard and cinnamon, then set aside.

Remove hens from refrigerator and let sit for 30 minutes. Preheat the oven to 425°F (220°C). Rinse under cold water, pat dry, and season cavities with salt and pepper.

Loosely fill each hen with about 1/2 cup of stuffing, tie legs with kitchen twine, and tuck wings underneath. Place hens breast-side up in a roasting pan.

Brush the hens with melted butter, season, and roast for 20 minutes. Reduce temperature to 375°F (190°C) and roast for 40–50 minutes, basting during the last 30 minutes until internal temperature reaches 180°F (82°C).

Remove hens and let rest for 10 minutes before serving. Serve with extra stuffing.