Stuffed Chicken with Turkey and Apple-Cranberry Sausage Stuffing
This is a recipe from GKC friends Jack’s Gourmet Sausage. We love their products and can’t wait to taste the new ones they are unveiling at Kosherfest.
For the Chicken:
10 boneless chicken legs, skin on* 3 Tb. olive oil
1 tablespoon kosher salt
2 teaspoon black pepper
Stuffing recipe below
Place chicken on a cutting board skin side down. Season with half the salt and pepper.
Place stuffing in the center of each chicken leg and bring sides up to form a pouch. Turn over and place in a baking dish, skin side up.
Season with oil and remaining salt and pepper.
Roast uncovered in a 350° oven for 1 hour.
Remove from oven and allow to rest for 5 minutes before serving.
For a nice presentation, cut each leg in half to expose the stuffing inside.
*Note: you can substitute boneless, butterflied chicken breasts as well for a leaner version, though decrease the cooking time to 1/2 hour.
For the Stuffing:
1 tablespoon oil
1 small onion, minced
1 stalk celery, diced small
1 small carrot, diced small
2 links of Jack’s Gourmet Turkey & Apple-Cranberry Sausage, diced small
2 cups cubed and dried bread, (white or whole grain)
1 cup chicken or vegetable broth, warm
Salt and pepper to taste
In a large sauté pan, heat oil over medium heat.
Add onions, celery and carrot and cook until soft, about 10 minutes.
Add Sausage and cook for 5 minutes. Remove from heat and add to a large mixing bowl.
Add bread, broth, salt and pepper and mix well. Allow to cool completely.