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    Cornish Hens with Cherry Sauce


    Source of Recipe


    www

    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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