Cornish Hens with Cherry Sauce
6 ounces stove top cornbread stuffing mix
1 1/2 cups hot water
1/4 cup + 2 T. butter
3/4 cup red currant jelly
1/4 cup dried red cherries, coarse 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.
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/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 6-7 hours. Serve whole or cut hens in half with kitchen
shears. Spoon reserved sauce over hens at serving time.