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Cornish Hens with Cherry Sauce

4 Cornish game hens
6 oz Pkg. Stove Top cornbread stuffing
1 1/2 c Hot water
1/4 c Butter PLUS 2 tb Butter
3/4 c Red currant jelly
1/4 c Dried red cherries, chopped coarse
2 ts Fresh lemon juice
1/2 ts Salt
1/4 ts 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 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 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.

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