Cornish Hens with Cherry Sauce
Source of Recipe
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Makes 3 or 4 servings
3 or 4 Cornish Hens
1 (6 oz) package Stove Top cornbread stuffing
1.5 cups hot water
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup red currant jelly
1/4 cup pitted dried red cherries, coarsely 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. In a 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.
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