Stuffed Chicken Legs and Gravy

  • Prep Time
    An hour not including the dressing and potatoes.
  • Cook Time
    45 minutes
  • Serving
  • View

50 years before the Mayflower sailed, French Pilgrims fleeing religious prosecution landed in Florida and shared a meal with the natives.  So, the first Thanksgiving was truly French!  This Day After Thanksgiving recipe is inspired by Madeleine Kamman’s description of the preparation of a stuffed deboned chicken leg in “When French Women Cook,” published in 1982.  The only real challenge is deboning the chicken legs which isn’t difficult once you get the hang of it.  Stuff the little legs with leftover dressing and wrap the drumsticks in bacon.  Serve on a pillow of whipped potatoes and gravy, and voila! you’ve got a Franco-American post-Thanksgiving delicacy.  Very French, very American and very impressive.



    Debone the chicken legs. Start by scraping the meat and skin off the boney "handle" end of the leg. Then slip a very sharp knife under the skin at the meaty end of the drum stuck, and cut the meat away from the bone, exposing the bone completely. With a butcher knife, chop off the end of the bone. You now have a drumstick that you can stuff.

    Step 1

    Stuff the meaty end of the drumstick with about 2 TBS of stuffing (smaller than a golf ball). Pull the meat and skin up around the stuffing, molding the top of the leg around the stuffing. You could close the top with a toothpick if you want.

    Step 2

    Lightly coat the bacon on one side with brown sugar. Wrap the bacon around the drumstick, with the sugared side on the outside. Place on a piece of foil on a sheet pan.

    Step 3

    Bake at 375 degrees for 45 minutes.

    Step 4

    Serve atop whipped potatoes and gravy.

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