Serves: 4

4 cornish hens
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 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. Spoon reserved sauce over hens at serving time.