For the Cornbread Stuffing, add a 2-count olive oil (about 2 tablespoons) to large saute pan; caramelize onion over low heat for 8 to 10 minutes. Remove pan from heat; add crumbled muffins, sage, egg, chicken broth, and cream. Season with salt and pepper. Stir well to combine. Set aside

For the Pomegranate Glaze, in a small saucepan combine pomegranate juice, sugar, orange wedges, and rosemary sprig. Simmer over medium heat for 8 to 10 minutes until the liquid has reduced by half and glaze is rich and slightly syrupy. Add pomegranate seeds.

Preheat oven to 400 degrees F. Rinse the hens with cool water, inside and out, and pat dry with paper towels. Season the cavities of the hens with salt and pepper and stuff with Cornbread Stuffing. Tie the legs of each hen together with a piece of kitchen twine. Season with salt and pepper, then put the hens in a single layer in a roasting dish. Top each with a piece of butter. Roast birds for 60 to 65 minutes, until the skin is golden brown and the juices run clear (160 degrees F in the thickest part of the thigh). Using a pastry brush, baste the birds with Pomegranate Glaze every 20 minutes. Spoon pomegranate seeds from the sauce; use to garnish game hens. Serve with fresh beet mizuna.