Preheat the oven to 350 degrees. Preheat a heavy bottom saucepan over medium high heat with olive oil. Add onion, shallot, carrots, peppers and celery to pan and season with salt and pepper to taste. Sweat until the vegetables are translucent and soft.
Deglaze pan with wine and stir to combine. Cook until the alcohol has evaporated slightly.
Add the cornbread and rice and stir, then add in chicken broth and orange juice. Continue to cook until the cornbread and rice absorb the liquid.
Pull the stuffing mixture off heat and stir in the egg and herbs until combined.
Stuff each bird with an equal amount of stuffing. (Some of the stuffing should be poking out of the back of the bird).
Place each bird on a sheet pan fit with a rack and tie the legs with a piece of butchers twine so the stuffing doesn’t fall out and tuck the wing tips under. Season each bird evenly with salt and pepper.
Roast the birds for about 40-50 minutes until a thermometer inserted in between the thigh and in the stuffing reads 165 degrees and juices run clear. Make sure the stuffing is completely cooked through.
Let cool slightly, cut off the butchers twine, and serve.