I find Cornish hens are small enough, and thus roast quickly enough, they don't need to be trussed. Certainly not like a turkey where the wing tips would be burnt to a crisp. I don't baste Cornish hens either, but your sauce sounds delicious. Mostly I season the hen just with salt and Chinese Five Spice. I have had trouble with the back of the bird not being very appetizing, so I score the back skin with a knife before I put it on the rack to roast. It isn't perfect but it helps get some of the fat out as it cooks.

My mother quit stuffing her turkeys long ago, so I've always kept it separate, too. I really like stuffing, but there isn't much healthy about it. ;o)