Stuffing :
In a small bowl, mix the bread, green onion, celery, lemon juice, maple syrup, rosemary, and sage.
Using a spoon, fill the cavity of the hens with the stuffing. Close the cavity with a toothpick. Set aside.

Marinade :
In a large bowl, mix the lemon juice, olive oil, maple syrup, Dijon mustard, garlic, rosemary, and sage.
In the same bowl, place the hens and brush them with the marinade using a brush. Cover with plastic wrap and refrigerate for 1 hour.
After 30 minutes, turn the hens.

Cooking
Preheat the oven to 350 F (180 C) and position the rack in the center of the oven.
Place the hens in a rectangular pyrex dish of 9 x 13 inches (23 x 33 cm) and cover them with the marinade.
Bake for 1 hour 15 minutes, until the internal temperature of the chicken reaches 180 F (82 C).
When serving, drizzle with the cooking juice and serve with your choice of side dish.