-
1
Melt butter in heavy large skillet over medium-high heat. Add onion and celery; saute until beginning to color, about 5 minutes. Add apples; saute until beginning to soften, about 3 minutes. Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl. Let stand until almost cool, about 10 minutes.
-
2
Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet.
-
3
Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers. Tuck wing tips under; tie legs together to hold shape. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
-
4
Preheat oven to 400u00b0F. Heat oil in large nonstick skillet over medium-high heat. Place 2 hens in skillet. Saute until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens. Drape 2 bacon strip halves over breast of each hen. Using kitchen string, tie bacon strips in place. (Place any ramekins of stuffing on baking sheet with hens.)
-
5
Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates. Spoon maque choux around hens and serve with extra stuffing.
