In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute carrot and onion until tender; transfer to a large bowl. Stir in stuffing cubes, parsley, savory, pepper and bacon.
Dissolve 1/4 teaspoon bouillon in hot water; pour over stuffing mixture and gently toss to moisten. Spoon into hens. Tuck wings under hens; tie legs together.
Place on a greased rack in a roasting pan. Lightly brush hens with oil; loosely cover with foil. Bake at 375° for 30 minutes.
Meanwhile, in a saucepan, bring the wine, 2 tablespoons orange juice and butter to a boil. Remove from the heat; set aside 1/4 cup for sauce and keep warm.
Brush remaining mixture over hens. Bake 40-50 minutes longer or until meat juices run clear and a thermometer inserted in stuffing reads 165°, brushing every 15 minutes with glaze.
For sauce, in a small saucepan, combine the brown sugar, cornstarch, and remaining bouillon and orange juice until smooth. Stir in reserved glaze. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens.