Ready in 1 hour
Try this Chicken Legs Stuffed with Sausage, Panzanella And Sage recipe, or contribute your own. "Italian" and "Stuffed" are two of the tags cooks chose for Chicken Legs Stuffed with Sausage, Panzanella And Sage.
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Preheat the oven to 450 degrees. Bake the sausage in the oven for 20 minutes. Remove, drain and cool. In a large mixing bowl crumble the cooked sausage to resemble the texture of rough bread crumbs. Add the panzanella and chopped sage, toss well. Place the chicken legs skin-side down on a cutting board. Season with salt and pepper. Divide the sausage mixture among the chicken legs, filling them as much as possible. Fold the legs around the sausage mixture and tie each into a tight packet with butchers string. Place the legs in a small roasting pan flap-side down. Roast in the oven for 25 to 30 minutes, until browned and crispy. Remove from the oven and place on a serving platter. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5647) Per serving: 549 Calories (kcal); 43g Total Fat; (72% calories from fat); 37g Protein; 1g Carbohydrate; 177mg Cholesterol; 510mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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