Stuffed Chicken Leg With Sausage And Apple Food

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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

ROASTED CHICKEN WITH SAUSAGE STUFFING



Roasted Chicken with Sausage Stuffing image

This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced sweet red pepper
1 tablespoon butter
5 cups unseasoned stuffing croutons
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 to 2 cups chicken broth, divided
1 roasting chicken (6 to 7 pounds)

Steps:

  • In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.

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.

17 BEST WAYS TO COOK CHICKEN APPLE SAUSAGE



17 BEST Ways To Cook Chicken Apple Sausage  image

Looking for scrumptious chicken apple sausage recipes? Check out our 17 chicken apple sausage meal ideas-all of which can be made at home!

Provided by Renee' Groskreutz

Number Of Ingredients 17

Chicken Sausage & Penne Skillet
Chicken Apple Sausage & Goat Cheese Stuffed Sweet Potatoes
Sweet Apple Chicken Sausage Pasta
Sheet Pan Chicken Sausage And Vegetables
Chicken Apple Sausage Bites
Chicken-Apple Sausage Break Burritos
Apple Sausage Sweet Potato Hash
Chicken Apple Sausage Vegetable Skillet
Cabbage, Apple & Sausage
Chicken & Apple Sausage Breakfast Bake
Apple Chicken Sausage Skillet
Italian Chicken-Sausage Gnocchi
Chicken Apple Sausage Soup
Honey Mustard Sweet Potato & Chicken Sausage
Greek Meal Prep Bowls
One Pan Chicken Apple Sausage Pasta
Zucchini Noodles With Chicken Sausage

Steps:

  • Choose one or more options from our list of chicken apple sausage recipes here!
  • Create your new favorite dish.
  • Pat yourself on the back for making food at home!
  • Share and comment! Did you make any tweaks so it's all your own?

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 :

SAUSAGE AND APPLE STUFFED PORK ROAST



Sausage and Apple Stuffed Pork Roast image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

1/2 pound mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons butter
One 3-pound boneless pork loin
1 tablespoon vegetable oil
1/2 cup white wine

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
  • In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
  • Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
  • Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
  • Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
  • Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

APPLE STUFFED CHICKEN BREAST



Apple Stuffed Chicken Breast image

This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Provided by Behr

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breasts
½ cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
¼ cup dry white wine
¼ cup water
1 tablespoon water
1 ½ teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Combine apple, cheese, and bread crumbs. Set aside.
  • Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
  • Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  • Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g

PORK ROAST WITH SAUSAGE-APPLE STUFFING



Pork Roast with Sausage-Apple Stuffing image

Make and share this Pork Roast with Sausage-Apple Stuffing recipe from Food.com.

Provided by silky

Categories     Pork

Time 3h45m

Yield 10-12 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled and chopped tart apple
1/2 cup breadcrumbs
1 lb ground pork
1/2 lb well-seasoned sausage meat
1/2 cup finely chopped fresh parsley
1/2 teaspoon ground sage
1 teaspoon salt
fresh ground black pepper
1 pork crown roast, about 8 to 9 lbs

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter and add onions, celery and apples.
  • Cook until soft.
  • Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
  • Salt and pepper crown roast generously.
  • Rub with a little sage.
  • Fill center of crown roast with stuffing, mounding center slightly.
  • Cover with foil and wrap bone ends with additional foil.
  • Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees.
  • About 30 minutes before roast is done, remove foil from stuffing.
  • Transfer roast to a large heated platter and remove foil.
  • Add frills to each little ‘leg’ if desired, and rest meat about 10 minutes before carving.
  • Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.

Nutrition Facts : Calories 334.6, Fat 25.3, SaturatedFat 9.8, Cholesterol 84.5, Sodium 622.6, Carbohydrate 6.2, Fiber 0.7, Sugar 1.6, Protein 19.5

MOZZARELLA AND SAUSAGE STUFFED CHICKEN



Mozzarella and Sausage Stuffed Chicken image

This will be a family favorite after the first time you make it. The favors blend and is mouth-watering good.

Provided by Kimschmee

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 boneless chicken breasts
1/4 lb bulk hot Italian sausage (or removed from casings)
2 ounces diced fresh mozzarella cheese
1/2 tablespoon olive oil
2 tablespoons minced onions
2 tablespoons fine seasoned breadcrumbs
1/2 cup white wine
salt and pepper
12 toothpicks

Steps:

  • 1. Place a small sauté pan over medium heat. Add oil. Add sausage and sauté, breaking up into small crumbles until cooked through. Add the onion and sauté a minute or two until softened. Remove to a bowl with all of the pan oil and stir in the breadcrumbs. When mixture cools, stir in the mozzarella. Eyeball the mixture into six portions.
  • 2. Cut slits into chicken breast, to create a pocket, be careful not to cut all the way through. Place a portion of stuffing into the chicken pocket, close with toothpicks. Repeat with the other five breasts.
  • 3. Place breasts in an oiled baking pan, leaving a little space in between each. Brush tops with a little olive oil. Pour white wine into the pan. Bake, 20-25 minutes, until chicken is just cooked through. Run under the broiler a minute if you'd like more color on the skin. Allow breasts to cool several minutes before slicing. Slice breasts on the bias and served topped with spoonfuls of juicy tomato vinaigrette.

Nutrition Facts : Calories 583.4, Fat 33.1, SaturatedFat 10.7, Cholesterol 166.6, Sodium 622.2, Carbohydrate 7.9, Fiber 0.4, Sugar 1.3, Protein 55

SAUSAGE STUFFED CHICKEN PARMESAN



Sausage Stuffed Chicken Parmesan image

I wanted something different than chicken parmesan, so I added a sausage mixture to kick it up. This turned out to be a great hit in my family. Note to Self... do not use colored toothpicks ;)

Provided by Vseward Chef-V

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless boneless skinless chicken breasts
1/2 lb ground Italian sausage
1 fresh garlic clove, minced
1 teaspoon italian seasoning
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 cup finely chopped onion
2 tablespoons light olive oil
1 teaspoon oregano
1 tablespoon spicy brown mustard
1 egg, well beaten
1 tablespoon water
1/2 cup all-purpose flour
1 cup Italian seasoned breadcrumbs
1 cup shreddred mozzarella cheese
1 (15 ounce) jar marinara sauce

Steps:

  • Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. to about 1/4-inch thickness.
  • Break up sausage and mix with Italian seasoning, garlic powder, chili powder and mustard, minced garlic and chopped onion. Shape sausage mixture into 4 link shapes.
  • Add water and egg to make an egg wash.
  • Preheat oven to 375°F Drizzle Olive Oil in an oven safe skillet.
  • Brush one side of each breast with egg wash. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
  • Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place in oven safe skillet. Bake 45 minutes.
  • Very Important, remember where your toothpicks are. I place the chicken a certain way in the pan, so I know where they are to remove.
  • Pour Marinara over chicken, Sprinkle with Cheese add oregano on top and cook another 10-12 minutes until cheese has melted.

Nutrition Facts : Calories 757, Fat 36, SaturatedFat 11.7, Cholesterol 176.1, Sodium 2092.5, Carbohydrate 51.1, Fiber 2.9, Sugar 13.8, Protein 54.5

SAUSAGE-STUFFED BAKED APPLES



Sausage-Stuffed Baked Apples image

With hearty sausage, crisp apples and a subtle sweet flavor, this is almost a meal in itself. My family especially enjoys this dish on a chilly evening.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 6

1 pound bulk pork sausage
1/4 cup chopped onion
6 medium tart baking apples
1 egg
1/3 cup packed brown sugar
1/2 cup maple syrup

Steps:

  • In a skillet, cook sausage and onion until sausage is not longer pink and onion is tender; drain and cool slightly. Core apples; cut in half horizontally. Place in an ungreased 13-in. x 9-in. baking pan. In a bowl, combine egg and brown sugar; stir in sausage mixture. Spoon into the apples. Cover and bake at 350° for 15 minutes. Uncover and bake 15 minutes more or until apples are tender. Serve with syrup.

Nutrition Facts :

CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR



Chicken Breasts Stuffed With Apples & Cheddar image

I have been meaning to give this elegant sounding chicken dish for years and have decided to share it here even though I haven't tried it yet. I originally clipped this from a magazine years ago and thought it would be a lovely choice for a romantic dinner.

Provided by HeatherFeather

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves (pounded to a 1/4-inch thickness with a mallet)
1/2 cup cooking apple (Golden Delicious or Granny Smith recommended)
2 tablespoons sharp cheddar cheese
1 tablespoon fine dry breadcrumb
1 tablespoon unsalted butter
1/4 cup dry white wine or 1/4 cup apple cider
water, as needed
1 1/2 teaspoons cornstarch
fresh parsley, chopped, garnish
salt, to taste
pepper, to taste

Steps:

  • If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
  • Combine apple chunks,cheese, and bread crumbs in a small bowl.
  • Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
  • Roll up chicken into a bundle, using toothpicks to secure if needed.
  • Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
  • Once browned, add wine and 1/4 cup of water.
  • Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
  • Remove cooked chicken from the pan using a slotted spoon and set on two plates.
  • Remove toothpicks.
  • Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
  • Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
  • Ladle over chicken and sprinkle parsley over tops as a garnish.

SAUSAGE & APPLE STUFFING



Sausage & Apple Stuffing image

Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 8

Number Of Ingredients 8

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
½ Red Delicious apple, chopped
½ Granny Smith apple, chopped
½ pound bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 cups Pepperidge Farm® Corn Bread Stuffing

Steps:

  • Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
  • Add the sausage and stuffing and stir lightly to coat.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g

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