Cornish Hens with Cherry Sauce<\/p>\n
<\/p>\n
3 or 4 Cornish Hens<\/p>\n
1 (6 oz.) package Stove Top cornbread stuffing<\/p>\n
1.5 C. Hot Water<\/p>\n
1\/4 C. plus 2 T. margarine or butter<\/p>\n
3\/4 C. Red currant jelly<\/p>\n
1\/4 C. Pitted dried red cherries, coarsely chopped<\/p>\n
2 tsp. Fresh lemon juice<\/p>\n
1\/2 tsp. Salt<\/p>\n
1\/4 tsp. Ground allspice<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n