Sausage Stuffed Chicken Leg Quarters

"a simple and quick way to entertain unexpected guests elegant but simple and quick."
 
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photo by ElizabethKnicely photo by ElizabethKnicely
photo by ElizabethKnicely
Ready In:
45mins
Ingredients:
7
Serves:
4
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ingredients

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

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

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Reviews

  1. 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!
     
  2. Ok...so I HATE de-boning chicken, so I cheated and left the skin on and stuffed the sausage under the skin. The stuffing was really delicious. Next time I will season the chicken under the skin before stuffing it.
     
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