Try this Truffle Stuffed Chicken Legs W Candied Butternut Squash recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. Bring a pot of boiling water to a boil. Add the squash and season with 1 teaspoon of salt. Cook until the squash is tender, about 7 minutes. Remove from the heat and drain. In a large saute pan, over medium heat, melt the butter. Add the squash, sugar, cinnamon and nutmeg. Season with salt and pepper. Saute for 2 minutes and remove from the heat. Keep the squash warm. Season the chicken legs all over with a drizzle of olive oil and salt and pepper. In a small mixing bowl, toss the lemon zest, garlic and onions with olive oil, salt and pepper. Stuff the cavity of each chicken leg with the lemon and onion mixture. Divide the truffle slices into fourths and stuff the truffle slices underneath the skin of each chicken leg. Brush the half-circles of dough with some of the beaten egg and place one leg on each piece with the joint sticking out. Fold the ends over to create a wrapper and place, seam-side down, on a parchment-lined baking sheet. Brush the outside of each package with more of the beaten egg and bake until the crust is brown and the chicken tender, about 35 minutes. Serve the candied squash with the chicken legs. Comments: The original recipe title as listed is "Truffle Stuffed Chicken Legs In Puff Pastry With Candied Butternut Squash" Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 4 | ||
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Calories: 478 | ||
Calories from Fat: 157 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 130.5mg | 40 % | |
Sodium 147.2mg | 5 % | |
Potassium 1913.2mg | 50 % | |
Total Carbohydrate 69g | 20 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 56.9g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 478
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