Cornish hens with cherry sauce

4 Servings

Ingredients

Quantity Ingredient
2 Cornish game hens
1 pack Stove Top cornbread stuffing; 6-oz.
1½ cup Hot water
¼ cup Butter PLUS
2 tablespoons Butter
¾ cup Red currant jelly
¼ cup Dried red cherries; chopped coarse
2 teaspoons Fresh lemon juice
½ teaspoon Salt
¼ teaspoon 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 ¼ 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 ⅔ 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. Formatted by Lynn Thomas.

Source: Crockery Cookery by Mable Hoffman. Lynn's notes: I made this 1-15-96. I used Orowheat cornbread stuffing and used 1 cup of hot water.

This recipe was easy to do and delicious. Would make a wonderful Valentine's Day dish.

Recipe by: Crockery Cookery

Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Apr 14, 1998

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