Preparation:
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.
Lynn's notes: I made this 1-15-96. I used Orowheat cornbread stuffing and used 1 cup of hot water. I used 2 hens (4 would never fit into the crockpot) and that would be enough for 4 people. It was easy to do and delicious. Would make a wonderful Valentine's Day d |
