In a large bowl toss Martin’s Potato Bread with melted butter, garlic powder, onion powder, and salt and pepper, to taste. Place in one layer on pan and bake in oven for 10-15 minutes or until lightly browned. Remove from oven and place back in bowl.
Fry sausage until cooked through. Place in bowl with bread. Fry onion until translucent and place in bowl with bread and sausage. Mix together and add 1/3 cup of broth, stirring to ensure it is evenly distributed. Add more salt and pepper to taste.
Evenly distribute stuffing into the cavities of the hens. Take about a teaspoon of olive oil per hen and massage on the outside. Sprinkle hens with salt and pepper and place in 350 degree oven for 20 minutes.
Meanwhile, make glaze: Mix honey with remaining chicken broth, thyme, and salt and pepper.
Pull hens out of oven and baste with glaze. Repeat every 10 minutes until cooked through, approximately 1 hour.
Remove from oven and serve.