Sausage Stuffed Chicken Leg Quarters Recipes

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STUFFED CHICKEN LEG WITH SAUSAGE AND APPLE



Stuffed Chicken Leg with Sausage and Apple image

Surprise your guests with a stuffed chicken leg. They'll wonder how you did it!

Provided by Christine Pittman

Categories     Entrée

Time 1h

Number Of Ingredients 7

4 chicken leg quarters, ready for stuffing
½ lb. mild fresh pork sausage
½ peeled granny smith apple, finely chopped
½ tsp. thyme
2 Tbsp. breadcrumbs
salt to taste
1 Tbsp. olive oil

Steps:

  • Preheat oven to 425°F.
  • In a medium-high frying pan, cook sausage, stirring to break apart. Cook until browned, about 5-7 minutes.
  • In a bowl, mix together sausage, apple, thyme, and breadcrumbs. Salt the stuffing to taste.
  • Stuff the chicken quarters and secure with toothpicks. Brush chicken with olive oil. Bake until internal temperature reaches 165°F and the chicken is browned, about 45 minutes. If the chicken is cooked through but not as brown as you'd like, put it under the broiler for a few minutes to crisp the skin. Keep your eye on it though because it can happen quickly.

Nutrition Facts : Calories 603 calories, Sugar 2.6 g, Sodium 525.8 mg, Fat 44.7 g, SaturatedFat 11.8 g, TransFat 0.1 g, Carbohydrate 5.9 g, Fiber 0.7 g, Protein 42 g, Cholesterol 227.7 mg

SAUSAGE STUFFED CHICKEN LEG QUARTERS



Sausage Stuffed Chicken Leg Quarters image

Make and share this Sausage Stuffed Chicken Leg Quarters recipe from Food.com.

Provided by faragj

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken leg quarters
4 Italian sausages, sweet
1/4 cup breadcrumbs, any variety
1 egg
paprika (optional)
aluminum foil
cooking string

Steps:

  • 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.

ELEGANT STUFFED CHICKEN QUARTERS



Elegant Stuffed Chicken Quarters image

I received this recipe from a booklet I purchased from a ladies hospital volunteer group many years ago. Simple recipes but good.

Provided by glitter

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 medium shredded zucchini
3 slices white bread, torn in small pieces
1 egg
1/2 cup shredded swiss cheese
3 lbs frying chickens, quartered
salt and pepper
2 tablespoons honey (approx.)

Steps:

  • To prepare the stuffing you will need a 2-qt. saucepan. Over medium heat melt your butter. Add the zucchini and cook only until tender, stirring frequently. Remove from heat and add bread, and stir in egg, cheese pepper and 1/2 teaspoons salt.
  • Preheat the oven to 400*
  • Loosen the skin on each quarter. This can easily be done by pushing your fingers between the skin and the meat to form a pocket. Spoon the stuffing into each pocket.
  • Place the chicken in a 13 x 9 pan.
  • Bake 50 minute or until fork tender.
  • To serve, remove onto a warm platter. Brush with honey and sprinkle lightly with salt.
  • Enjoy!

Nutrition Facts : Calories 978.3, Fat 66, SaturatedFat 23.2, Cholesterol 338, Sodium 462.9, Carbohydrate 22, Fiber 1.4, Sugar 12.1, Protein 71.5

SAUSAGE-STUFFED CHICKEN BREASTS



Sausage-Stuffed Chicken Breasts image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 large, skinless, boneless chicken breast halves, about 6 ounces each
1 pound sausage meat
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons flour
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup dry white wine
1 bay leaf
1/4 teaspoon dried thyme
1 cup canned imported tomatoes
2 tablespoons tomato paste
1/2 cup chicken broth
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags. Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
  • Shape one-quarter pound of the sausage meat at a time into an oval. Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion. Repeat with remaining sausage meat and breast halves.
  • Sprinkle with salt and pepper. Dredge lightly in flour and shake off excess.
  • Heat the butter in a heavy skillet and add the chicken rolls. Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
  • Remove the chicken rolls to a baking dish.
  • Add the onion and garlic to the skillet. Cook, stirring, until wilted. Add the wine and cook down until the wine is reduced by half.
  • Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend. Cook about one minute and add the chicken broth. Cook down about five minutes and pour the sauce over the chicken rolls.
  • Place in the oven and bake 20 minutes. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1028 milligrams, Sugar 5 grams, TransFat 0 grams

SAUSAGE-STUFFED CHICKEN



Sausage-Stuffed Chicken image

I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9

2 packages (10 ounces each) frozen broccoli spears, thawed and drained
1 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/2 cup dry bread crumbs
Salt and pepper to taste
1 egg
8 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted

Steps:

  • Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving.

Nutrition Facts :

HEARTY ROASTED CHICKEN AND SAUSAGE



Hearty Roasted Chicken and Sausage image

Classic sausage and peppers get even better when you add bone-in chicken to the mix. This dish is easy to make, and it's versatile enough for family dinners, buffets or tailgating.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 8

Number Of Ingredients 7

4 pounds bone-in chicken thighs or chicken drumsticks
2 small onions, cut into wedges
2 large red peppers, cut into 2-inch-long strips
2 pounds medium red potatoes, cut in quarters
2 pounds sweet or hot Italian pork sausages, cut into 1-inch pieces
½ teaspoon Italian seasoning, crushed
1 cup Swanson® Chicken Broth

Steps:

  • Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
  • Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.

Nutrition Facts : Calories 678.2 calories, Carbohydrate 25.7 g, Cholesterol 185.4 mg, Fat 37.8 g, Fiber 3.2 g, Protein 56.1 g, SaturatedFat 12 g, Sodium 1203.4 mg, Sugar 4.3 g

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