• 4 cornish hens
• 6-oz pkg. Stove Top cornbread stuffing
• 1-1/2 cups hot water
• 1/4 cup plus 2 Tbsp sweet butter
• 3/4 cup red currant jelly
• 1/4 cup dried red cherries, chopped coarse
• 2 tsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. ground allspice

Place a rack in crockpot.

In medium bowl, combine stuffing mix with seasoning packet, water and 1/4 cup butter. Stuff hens and place on rack in crockpot.

In small saucepan, combine jelly, cherries, remaining 1 Tbsp. butter, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cups sauce.

Brush remaining sauce on hens in cooker. Cover and cook on low for 6 hours.

Serve whole or cut hens in half. Spoon reserved sauce over hens at serving time.

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