Cornish Hens with Cherry Sauce
3 or 4 Cornish hens
1 6 ounce package stove top cornbread stuffing
1.5 cups hot water
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup red currant jelly
1/4 cup pitted dried red cherries, coarsely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground allspice
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 cup of margarine/butter. Stuff
hens and place on rack in slow cooker. In a small saucepan, combine jelly,
cherries, remaining butter or margarine, lemon juice, salt and allspice. Cook
over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce. Brush
remaining sauce on hens in cooker. Cover and cook on low 6 to 7 hours. Serve
whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at
serving time.
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