In cold water wash and thoroughly dry the Cornish Hens (or whole chicken). Sprinkle salt and pepper all over the poultry. Keep refrigerated until you are ready to stuff and roast them.
For the rice - I would purchase Uncle Ben's Long Grain and Wild Rice and follow the package directions.
For the roasted vegetables:
2 cups each Carrots, Butternut Squash and Acorn Squash - cut into bite sized pieces.
2 tbsp. light brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 pinch of all spice (optional)
Salt and pepper to taste
1/2 stick melted butter or margarine
In a bowl combine all of the above ingredients and mix well. Transfer to an oven proof casserole dish and bake in a preheated 350 degree oven. Cover for 20- 30 minutes with aluminum foil and bake uncovered until the vegetables are done to your satisfaction. Insert a knife into a few pieces to test if they are roasted to your satisfaction.
For the cranberry sauce:
1 bag whole cranberries
1 cup orange juice
1/2 cup light brown sugar
3 tbsp. lemon juice
2 cinnamon sticks - or use 2 tsp. ground cinnamon
Put all of the above ingredients in a sauce pot and mix well. Cook covered over moderate heat until the berries mixture begins to come up to a bubble. Reduce the heat to low, remove the cover and continue cooking until the berries begin to pop and become soft and the mixture has been able to reduce. This takes approximately 40 minutes.
Allow the mixture to cool down, remove the cinnamon sticks and place the cooled mixture in the refrigerator (covered) until you are ready to use. This can be done 2 or 3 days in advance.
For the pear gallette:
A gallette is basically a flat pie that is sealed with pastry dough around the edges and the center exposes the filling. You can certainly use apple in place of pear.
3-4 Bartlett pears
1 tbsp. lemon juice
2 tsp. cinnamon sugar mixture
2 tbsp. cold butter
Peel the skin of the pears. Cut the stem end off of the pears and the lower portion as well. slice the pear in half then lengthwise on all four sides approximately 1/8" thick. Place the pear slices in a bowl and mix with the lemon juice and cinnamon sugar mixture.
After you have the dough rolled out lay the dough on a baking sheet. Place the pear slices on the crust, starting from the center, slightly overlapping, and leaving approximately 2 inches of pie dough around the edge to overlap. Fold the edge of the dough up and over the pears overlapping as you go along. Dot the pears with bits of the cold butter.
Preheat your oven to 425 degrees. Bake for 15 minutes, reduce the temperature to 375 degrees and continue baking until the crust is golden brown and the pears are fork tender. This will be approximately 30-40 minutes.
For the apple cider - simmer the cider with a cinnamon stick and if you like clove add just a tiny amount of whole clove - maybe 2 or 3 as they are powerful. Or, just serve the warm cider without the spices - but remember to rim the glasses in cinnamon sugar mixture.