Cut 2 to 3 ciabatta rolls into 1/2" cubes. (I always prefer using fresh bread when making a home made stuffing because I like to first make a seasoned crouton to begin the recipe and I feel freshness absolutely affects the final flavor.)
Lightly toss diced ciabatta cubes in olive oil and spread out on a cookie sheet. Season with sea salt, pepper, garlic powder, ground sage and approximately 1/2 tbsp of fresh thyme that is finely chopped.
Bake in 350º oven for 10 minutes, until golden brown.
While ciabatta cubes are baking, melt 4 tbsp of butter in large pot over medium/high heat.
When melted, add finely diced 1/2 onion, finely diced celery stalk and dried cranberries. Season with just a pinch of salt and pepper.
Continue to cook until onions and celery sweat and begin to soften, and cranberries begin to plump up. By this time, the croutons should be done.
Remove croutons from the oven and toss them into the pot with onion-celery-cranberry mix.
Lower heat to medium and stir croutons to thoroughly mix with onion, celery and cranberries. Gently pour chicken stock into pot and stir.
Add chopped parsley and saffron, and continue to stir until all liquid is absorbed. Remove from heat.
While stuffing cools, remove giblets and rinse hens under cold water and pat dry with paper towels. Lightly season inside each cavity with salt and pepper.
Stuff each hen with the cranberry ciabatta stuffing you just prepared and place on roasting pan rack.
Cook in 350º oven for 90 minutes.
Begin preparing Sweet Potato Rounds by removing the skin from one large sweet potato with a peeler.
Carefully slice sweet potato horizontally into 1/2" circular sections (as shown in photo below.)
Brush both sides of each section with olive oil and season with coarse smoked salt, black pepper, garlic powder, fresh thyme and Romano or Parmesan Cheese.