Cornish Hens with Cherry Sauce


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Try something new with this Cornish Hen recipe.

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  • 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

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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

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