Sausage Stuffed Chicken Leg Quarters

READY IN: 45mins
Recipe by faragj

a simple and quick way to entertain unexpected guests elegant but simple and quick.

Top Review by Dessert Dawn

I guess I miss read the recipe. I didn't even debone the chicken. Because I knew the bones were in there, I discounted the cooking time and cooked for 2 hours. I cut a slit in the top of the thigh along the bone and made a pocket and stuffed a handful size bit of stuffing in there. I also removed the skin completely. The family LOVED this recipe. I couldn't even eat a whole leg myself because it was so rich. Now, next time, I'll buy boneless, skinless chicken leg meat and roll it around the stuffing and tie with string. I may have to pound it thin or cut pockets in it and stuff as is.. Still thinking how I can use this recipe. THANKS!

Ingredients Nutrition

  • 4 chicken leg quarters
  • 4 Italian sausages, sweet
  • 14 cup breadcrumbs, any variety
  • 1 egg
  • paprika (optional)
  • aluminum foil
  • cooking string


  1. with a filet knife carefully separate bone from the leg quarters.
  2. be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
  3. once done flip meat around so it is in its original shape and set aside.
  4. in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
  5. stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
  6. with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
  7. spinkle with paprika or sazon for color/to taste.
  8. cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
  9. recipe can be doubled.

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