Preheat oven to 375 degrees

Heat olive oil in a skillet over medium heat and brown sausage completely for about 5 minutes.

Add the onions, carrots, celery and cook for a few minutes.

Add the garlic, orange zest and rice. Cook for a few minutes.

Add the dried cranberries, almonds, parsley, thyme, salt, pepper and 2 c. chicken broth. Bring to a boil and place in the oven to cook for about 40 minutes or until the liquid is completely absorbed.

Once the rice is cooked, remove from the oven and allow the rice to cool completely.

Combine all of the glaze ingredients except the butter in a medium saucepan over high heat and bring to a boil. Cook for 10 minutes or until reduced by half and thickened. Reduce the heat and add the butter and melt completely.

Season the inside of the hens liberally with salt and pepper and brush the outside with the melted butter. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.

Stuff the hens with 3/4 cup of cooled rice.

Tie the legs together with kitchen string and tuck the wing tips under the bodies.

Roast the hens in a roasting pan filled with 1 and 1/2 c. chicken stock for 15 minutes.

Remove from the oven, pouring glaze over each hen liberally and brushing with pastry brush. DO NOT CROSS CONTAMINATE BRUSH.

Continue to roast and glaze the hens in 15 minute increments (60-75 minutes total) or until the juices run clear when you cut between a leg and thigh . Thermometer should read 165 degrees when inserted into the thigh and the rice should register 140 degrees. Serve the hens with the extra rice and glaze. Say Grace and enjoy!