• 2 Cornish Hens
• 1 bag Bread stuffing
• 3 Tbsp butter
• ¼ cup shallots, minced
• 2 Tbsp chopped green onions
• salt and pepper, to taste
• ¼ cup dried cranberries
• 1 cup chicken broth
• 1 Tbsp fresh chopped thyme
• 1 tsp minced rosemary
• 1 pinch of cayenne pepper
• 1 egg, beaten
• Springs of Rosemary and Thyme

Melt butter, cook onions and shallots until tender. Add dried cranberries and cook until warmed.

Simmer chicken broth and pour over bread stuffing. Put all seasonings into stuffing. Mix egg into stuffing, cover bowl with plastic wrap and set aside for 10 minutes. Pre heat oven to 400º. Drizzle bottom of pan with olive oil and the sprigs of Rosemary and Thyme. Season inside of hens with salt. Stuff hens with the bread mixture. Brush outside of hens with olive oil and salt.

Place in oven and cook for 1 hour.