Cornish Hens with Cherry Sauce
Ingredients
- 3 or 4 Cornish Hens
- 1 6 oz. pkg. Stove Top cornbread stuffing
- 1 1/2 C. hot water
- 1/4 C. plus 2 Tbs. margarine or butter
- 3/4 C. red currant jelly
- 1/4 C. pitted dried red cherries, coarsely chopped
- 2 tsp. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. ground allspice
Directions
Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 C. of margarine/butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 C. sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hrs. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.
Yield: 3 or 4 servings
