Cornish Game Hens with Cherry Sauce
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Serves/Makes: 2
Ready in: 1-2 hrs
- 2 cornish game hens
- stove top stuffing to fill hens (or use your favorite stuffing recipe)
- 1 1/2 cup hot water
- 6 tablespoons butter, divided
- 10 ounces jar currant jelly
- 1/4 cup pitted, dried red cherries coarsely chopped (i leave them whole)
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
In a medium bowl, combine stuffing mix with the seasoning packet from the mix, water and 4 tbsp butter. (If using your own stuffing mixture omit these steps) stuff the hens and place in a baking dish. In a small saucepan, combine the jelly, cherries and 2 tbsp butter, lemon juice, salt and allspice. Cook over low heat stirring until the jelly melts. Reserve 2/3 cup of the sauce and set aside. Brush remaining sauce over hens and bake at 350 degrees F for about 1 1/2 hours or until the juices run clear. Remove for baking dish and arrange on a warm platter-spoon the remaining sauce over the hens. The sauce can be strained and the cherries discarded if you like. I serve this with mashed potatoes (using the sauce over the potatoes) and a green vegetable.
Recipe Source: cdkitchen.com
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