Preparation:
Mix stuffing according to package directions and stuff hens. Sprinkle with salt and pepper. Place trivet in slow-cooking pot. For 3 1/2 quart pot, place hens on end neck down. In saucepan, combine jelly, raisins, butter, lemon juice and allspice. Cook on low heat, stirring constantly, until blended. Brush some of the sauce on hens in pot. (Brush hens once during cooking, if possible. ) Cover slow-cooking pot and cook on low 5 to 7 hours. Spoon remaining sauce over hens at serving time. |
