| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Crockpot, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cornish game hens |
| 1 |
pk |
Stove Top cornbread stuffing; 6-oz. |
| 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 |
INSTRUCTIONS
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. 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@prodigy.net> on
Apr 14, 1998
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