Cornish Hens with Cherry Sauce
Ingredients:
- Cornish game hens 4
- Pkg. Stove Top cornbread stuffing 6 oz
- Hot water 1 1/2 c
- Butter PLUS 1/4 c
- Butter 2 Tbsp
- Red currant jelly 3/4 c
- Dried red cherries, chopped coarse 1/4 c
- Fresh lemon juice 2 tsp
- Salt 1/2 tsp
- Ground allspice 1/4 ts
Preparation:
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 the butter. Stuff hens and place on rack in slow cooker.
In a small saucepan, combine jelly, cherries, remaining 1 tablespoons butter, 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.
Servings:Source: Lynn Thomas
Submitted by: Crockery Cookery by Mable Hoffman
Date: Jan 17, 1997
