For the stuffing:

For the sauce:


For the stuffing:

  1. Preheat the oven to 250 degrees F.
  2. Spread bread cubes amongst a baking sheet.
  3. Toast in the oven until golden brown, 20-40 minutes and transfer to a bowl.
  4. Melt butter in a large skillet over medium heat.
  5. Add the shallots and scallions to the skillet, mix with the butter and cook until translucent, about 5 minutes.
  6. Add the dried cranberries to the shallots. Stir until cooked through, about 2-3 minutes.
  7. Pour the chicken broth into the skillet and bring to a simmer.
  8. Pour mixture over the bread cubes and stir until the liquid is absorbed.
  9. Season with chopped thyme, minced rosemary, sage, cayenne pepper, salt and pepper.
  10. Mix the beaten egg into the bread mixture. Cover the bowl with plastic wrap and let sit while the liquid absorbs, about 15 minutes.

For the hens and sauce:

  1. Preheat the oven to 400 degrees F.
  2. Drizzle the bottom of a roasting pan with olive oil and sprigs of fresh thyme and fresh rosemary.
  3. Season the cavities of the hens with a generous amount of salt.
  4. Stuff each hen with about half of the bread-cranberry mixture.
  5. Tie the legs together and carefully set each in the roasting pan on top of the thyme and rosemary.
  6. Brush hens with olive oil and salt and pepper.
  7. Bake the hens in the oven until no longer pink at the bone and the juices are clear, about 1 hour. An instant read thermometer should read 165 degrees F in the thickest part of the thigh.
  8. Remove hensĀ  from the roasting pan and lightly cover with foil on a plate. Let rest for 10 minutes.
  9. Place the roasting pan over medium-high heat.
  10. Stir in chicken broth, fresh cranberries and maple syrup.
  11. Bring to a boil and scrape up the brown bits of food from the pan.
  12. Cook and stir until the sauce thickens, about 3-5 minutes.
  13. Spoon the sauce over the hens and serve.

Recipe by Regan Baroni at