Stuffed Drumsticks

As a single twenty-something who prefers cooking in to eating out one of the most common issues I run into is that most food isn’t packaged for my eating needs (or if it is it’s not cost effective). Like meat, usually I take the time to break up and individually freeze packages of meat because there’s no way I can eat a full package in the week or so post cooking it without coming to detest it in that time. This works well for me.

There are occasionally times when for some reason this doesn’t happen and the whole pack gets frozen. Some things like ground beef or steak can easily be turned into a variety of meal options, but not that long ago I delved into my freezer and discovered a whole pack of chicken legs. Frozen.

These chicken legs had been on my periphery conscience for awhile, but I kept avoided them because I knew that at a chicken leg a day I just might grow feathers and bawk like my dad keeps saying is going to happen.

Yes, my father has been known to start bawking and bobbing his head in the middle of the chicken section whilst grocery shopping with my mother. This may explain a few things about me.

Anyway, I decided to do a little experimentation to make such vast chicken consumption doable. This was the result.

Sweet and Savory Stuffed Drumsticks

Good for three drumsticks in each variety.

Cherry Blue Stuffing

1/2 cup chopped fresh cherries

1/2 cup fresh blueberries

1/2 tsp cloves

1/4 tsp vanilla

1/2 tsp cinnamon

Dash of salt

Mushichoke Stuffing

Saute before stuffing the chicken

1/3 cup canned artichoke hearts

1/4 cup fresh onion

1/3 cup fresh sliced mushrooms

1/4 cup fresh spinach

Dash of salt

Dash of pepper

1) Set the oven to 400.

2) Prepare the stuffing mixutre (s) of your choice and clean the chicken. Since the stuffing is going under the skin run a finger or utensil in the pocket to make sure it is ready to be stuffed.

3) Stuff the legs. Since I did both varieties I cooked them in separate baking dishes.

4) Bake for approx. 40 minutes or until the skin is brown and the juices are clear.

Serves 6 (or refrigerates for multiple meals)

Leftover Suggestions

Shred chicken and use with stuffing as part of a salad

Cut the chicken off and stuff with stuffing in a pita


2 Comments (+add yours?)

  1. Trackback: The Onion Magic
  2. Sally
    Sep 28, 2010 @ 11:37:43

    I’m definitely going to have to try the mushichoke version! (And I feel your pain on food that is inconveniently packaged.)


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