In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and celery and sauté until softened, about 5-7 minutes. Stir in the sage, rosemary, parsley, salt, and pepper. In a large bowl, combine the stale bread cubes with the sautéed vegetable mixture. Slowly drizzle in the chicken broth and toss gently until the bread is moistened but not soggy. Set aside.

Preheat your oven to 400°F (200°C). Remove the Cornish hens from their packaging and pat them dry with paper towels. A dry skin is crucial for achieving that perfectly crispy finish. Remove any giblets from the cavities.

In a small bowl, combine the softened butter, paprika, dried thyme, garlic powder, salt, and pepper. Mix until you have a smooth, seasoned paste.

Loosely fill the cavity of each hen with the prepared stuffing. Do not pack it in too tightly, as the stuffing will expand during cooking. Gently separate the skin from the breast meat and spread some of the herb butter underneath. Rub the remaining butter all over the outside of the hens, covering them completely. Truss the legs together with kitchen twine.

Place the stuffed hens on a rack in a roasting pan. Roast for 50-60 minutes, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C). The stuffing should also reach 165°F.