Rinse the Cornish hens with cool water, and remove the insides and disregard.
Combine all the ingredients for the brine in one large bowl.
Place 2-3 hens in gallon zip lock bags and pour brine mixture inside. Make sure the hens are covered with the brine and seal. Let marinate for 6 hours or overnight in the fridge.
Rinse the brine off the cornish hens and pat dry with paper towels.
Preheat oven to 300 degrees. Slice and cube bread into small 1-inch cubes. Place on cooking sheet and let cook for 15-20 minutes until it is dried out. Set it aside
Chop celery, onion, and apples.
Heat a medium sized skillet over medium heat. Place olive oil in the pan and brown sausage for about 5 minutes (make sure to remove sausage from casing).
Add onions and cook for 5 minutes, and then add the rest of your seasonings red pepper flakes and Italian seasonings, celery, apple, sage, rosemary, thyme, nutmeg, granulated garlic, and onion. Taste and adjust to your liking by adding any of the previous spices.
Add cooled dried out bread and let absorb the fat/juices that are left in the pan.
Remove from heat and slowly add the chicken broth and stop until you reached your desired constancy.
Transfer stuffing to another bowl and let it cool for 20 minutes. Once cooled add beaten egg, parsley, and scallions.
Preheat oven to 425 degrees.
Using about ½ cup to 1 cup of the stuffing mixture stuff each hen, and using the kitchen twine tie it closed. Add olive oil to the tops of each hen and season with salt and pepper.
Place hens in preheated oven and roast for about 1 hour until the skin is browned and the internal temperature reads 170 degrees. Let the hens rest for about 10 minutes and enjoy!