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1
Whisk together the dry ingredients the salt, cumin, chile powder, black pepper, and allspice in a small bowl.
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2
Season both sides of the hens with this mix, and set them aside to marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator.
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3
Meanwhile, prepare the stuffing.
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4
Cook the sausage in a large, heavy skillet over medium heat until no pink remains, about 8 minutes.
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5
Using a slotted spoon, transfer the sausage to a plate lined with paper towels; drain all but 1 tablespoon of fat from the skillet.
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6
Return the skillet to the heat, and add the oil.
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7
Add the onion, celery, and jalapeno, and cook, stirring, until the vegetables have softened, about 6 minutes.
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8
Stir in the thyme, crumbled cornbread, sausage, chicken stock, parsley, and cilantro, if desired.
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9
Remove the skillet from the heat; taste the stuffing for seasoning, and add salt and pepper as desired.
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10
Preheat the oven to 375F.
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11
Grease two 13 x 9 x 2-inch baking dishes with oil.
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12
Place the hens skin side down on a work surface.
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13
Pack one fourth of the stuffing into each cavity.
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14
Arrange the hens stuffing side down in the prepared dish.
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15
Brush the tops of the hens with the mustard.
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16
Roast the hens until they are golden brown and juices run clear when thighs are pierced, 50 to 55 minutes.
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17
Transfer the hens to a platter, and serve.
