1. In a skillet over medium heat, melt the butter. Sauté onion and celery until softened, about 5 minutes. Add bread cubes, cranberries, nuts, sage, and rosemary. Stir to combine, then pour in chicken broth. Mix until moist but not soggy. Let cool slightly.

2. Preheat oven to 375°F (190°C). Rinse hens and pat dry with paper towels. Rub each with olive oil, season generously with salt and pepper, and stuff the cavity with lemon halves and thyme sprigs.

3. Spoon the cooled stuffing into each hen. Tie the legs together with kitchen twine to keep the filling in place.

4. Place hens on a baking dish or roasting pan. Roast for 50–60 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C) and the skin is golden brown. Baste occasionally with pan juices.

5. Let hens rest for 10 minutes before slicing. Serve whole for an elegant presentation, or split in half to stretch portions.