Ingredients

4 Cornish game hens
6 oz. package Stove Top cornbread stuffing
1 1/2 C. Hot water
1/4 C. Butter PLUS
2 Tbsp. Butter
3/4 C. Red currant jelly
1/4 C. Dried red cherries, chopped coarse
2 tsp. Fresh lemon juice
1/2 tsp. Salt
1/4 tsp. Ground allspice

Cooking Instructions

Thaw hens if frozen. Place a rack in a crock pot. In a medium bowl, combine stuffing mix with seasoning packet, water and 1/4 C. of the butter. Stuff hens and place on rack in crock pot. In a small saucepan, combine jelly, cherries, remaining 1 Tbls. butter, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 C. sauce. Brush remaining sauce on hens in crock pot. 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.
 
 
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