Holiday Hens with Fig Glaze and Cornbread Stuffing

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1 1/2 cups dried California figs, pitted and roughly chopped

1/4 cup honey

2 tablespoons lemon juice

3 cups warm water

1/2 cup balsamic vinegar

1 stick unsalted butter, for the glaze

Kosher salt

Freshly ground black pepper

Stuffing:

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 teaspoon finely chopped rosemary leaves

1/4 pound loose sweet Italian sausage

2 tablespoons all-purpose flour

4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)

1 cup rehydrated dried figs, roughly chopped

Salt

Pepper

1/2 egg, lightly beaten

1/4 cup heavy cream

1/2 cup chicken stock, homemade or store-bought

4 Cornish game hens, 1 to 1 1/2 pounds each

4 tablespoons unsalted butter, room temperature

Kosher salt

Freshly ground black pepper