Stuffed Chicken Drumsticks Recipes

Steps:

• Place the lime juice, cilantro or Italian parsley, garlic cloves, sugar, cumin, turmeric, black pepper, and salt in a food processor and give it a few good chops. Preheat oven 375°F. Gently pull the skin from the leg back and stuff the mixture into under the skin. Place the legs on a baking dish and bake for 45 to 50 minutes or until a beautiful golden color appears and the juices run clear.

Steps:

• Preheat oven to 375 degrees F.
• Bone drumsticks completely, or ask your butcher to bone them for you. Remove all bones, cartilage and tendons, but be sure to keep skin intact. Season inside and out with salt and pepper. In a mixing bowl combine next 10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing each drumstick evenly under skin. Place in a roasting pan, skin side up. Roast for 30 minutes, basting once after 15 minutes with softened butter, or until skin is golden brown and puffy. Remove drumsticks to a warm platter, cover and keep warm while preparing sauce.
• Place roasting pan over high heat. Add stock and deglaze, scraping up browned bits and incorporating them into sauce. Boil until half of liquid evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and sauce is lightly thickened.
• Serve turkey on warm dinner plates, surrounded with sauce and sprinkled with parsley.

Steps:

• Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
• Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
• Bake 45 to 50 minutes or until chicken is cooked through.

Steps:

• Wash and pat dry chicken thighs; lay them flat, inside up.
• Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• Wash and stem spinach.
• Chop spinach and add to mushrooms, tossing to wilt.
• Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• Divide cheese among chicken thighs.
• Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
• Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• Drizzle honey over all.
• Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
• Remove foil and bake another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve with steamed veggies, rice, and a fruit salad.

Steps:

• Skin the chicken legs making sure to leave the meat intact.
• Using a small sharp knife, scape the flesh from the bone up toward the top of the leg. Pull the meat over the knuckle so as to form a cup ready for stuffing.
• Shell and devein the prawns. Chop prawns into small dice and mix with the cornstarch, sugar, salt and a grind of pepper.
• Stuff the cups of the meat with the prawn mixture.
• Combine the eggs and milk.
• Combine the breadcrumbs with the seseme seeds.
• Dip stuffed legs into the egg milk mix and then into the breadcrumbs, do this twice.
• Heat oil in deep pan at medium heat. place chicken iinto oil and cook till golden brown.
• Drain on kitchen paper.
• Serve with salad or rice.