Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Cornish game hens |
1 pack | Stove Top cornbread stuffing; 6-oz. |
1½ cup | Hot water |
¼ cup | Butter PLUS |
2 tablespoons | Butter |
¾ cup | Red currant jelly |
¼ cup | Dried red cherries; chopped coarse |
2 teaspoons | Fresh lemon juice |
½ teaspoon | Salt |
¼ 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 ¼ cup of the butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining 1 tablespoons butter, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted., Reserve ⅔ 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. Formatted by Lynn Thomas.
Source: Crockery Cookery by Mable Hoffman. Lynn's notes: I made this 1-15-96. I used Orowheat cornbread stuffing and used 1 cup of hot water.
This recipe was easy to do and delicious. Would make a wonderful Valentine's Day dish.
Recipe by: Crockery Cookery
Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Apr 14, 1998