Cornish Hens with Cherry Sauce

 

3 or 4 Cornish Hens

1 (6 oz.) package Stove Top cornbread stuffing

1.5 C. Hot Water

1/4 C. plus 2 T. 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

 

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 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.