Cornish Hens with Cherry Sauce

Serves: 4

Ingredients:

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.