Cornish hens with cherry sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
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