Honey Roasted Cornish Hens with Apple and Almond Stuffing

2 tablespoons unsalted butter
4-6 Fuji apples (2 pounds), chopped
1 lemon, zest and juice
1 orange, zest and juice
1/2 cup unsalted roasted almonds, chopped

1/4 cup honey
Salt and pepper, to taste
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
4 Cornish hens, 11/4 pounds each
Olive oil, for brushing

honey for basting

1. Melt butter in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, 15-20 minutes. Add zests, and juices; cook for 1 minute more. Remove from heat add honey, cool, and stir in almonds and salt.
2. Mix onion, carrot, and celery; place on the bottom of a roasting pan.
3. Preheat oven to 475°. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Trim excess fat. Season each cavity with salt and pepper, then loosely stuff with apple mixture. Truss hens. Place hens, breast-side up, on top of chopped vegetables. Brush with olive oil and sprinkle with salt and pepper. Roast at 475° for 15 minutes; reduce heat to 400° and cook for an additional 35 minutes, or until juices run clear. Serve hens with additionalhoney Use a basting brush or pastry brush to coat the chicken all over with honey serve extra apple stuffing on the side