Crown of bacon wrapped chicken legs with cranberry, walnut, sausage, cornbread stuffing and a side of roasted thyme carrots with wine and ale and wash it down 🙂
- Pat dry chicken legs and sprinkle with salt
- Wrap 1 piece of raw bacon around the leg and place it into pan, continue to make rest of ring
- To make the circle, you can use the stuffing on the inside and then veggies like potatoes or carrots on the edge of the pan to wedge the legs into place. If needed you can use kitchen string to hold the legs up in the circle as well.
This is one of my favorite ways to prepare carrots.
Rub carrots with a bit of olive oil. Sprinkle with salt and pepper and fresh thyme leaves.
Roast in oven at 400 F for 40 minutes
- Extra-virgin olive oil
- 1 small onion, small dice
- 2 ribs celery, small dice
- Kosher salt
- 1/2 pound spicy sausage, casing removed, broken into bite-size chunks
- 2 cloves garlic, smashed and finely diced
- 1/4 cup coarsely chopped walnuts
- 5 sage leaves, finely chopped
- 2 sprigs rosemary, leaves finely chopped
- 5 cups stale cornbread, cut into 1-inch cubes
- 3/4 cup dried cranberries
- 1 to 2 cups chicken stock
- Preheat the oven to 400 F.
- Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
- In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
- Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. (Or for the dish shown here, add to the center of the ring of chicken legs and then cook the whole dish till the chicken is cooked through.
Recipe adapted from Food Network