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| Cornish Hens w/Cherry Sauce #2
3 or 4 Cornish Hens
one 16 ounce package of Stove Top cornbread stuffing
1 1/2 cups of hot water
1/4 cup plus 2 tablespoons of margarine or butter
3/4 cup of red currant jelly
1/4 cup of pitted dried red cherries, coarsely chopped
2 teaspoons of fresh lemon juice
1/2 teaspoon of salt
1/4 teaspoon of 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 the margarine or butter. Stuff hens and place on rack in slow cooker. In a small saucepan combine jelly, cherries, remaining 2 tablespoons of margarine or butter, 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 to 7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time. Makes 3 or 4 servings
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