Surprise your guests with a stuffed chicken leg. They’ll wonder how you did it! Our Knife Skills series is sponsored by Cutco.
Stuffing a chicken leg is a great way to show off your knife skills and to add a bit of elegance to your dinner. Since the chicken looks like a normal chicken thigh and leg, I usually leave the stuffing as a surprise for my guests to find. They love it!
Alternatively, you can slice the stuffed thigh, as shown in the picture above.
Stuffed Chicken Leg
This stuffing is great for the autumn months! It combines sweet mild Italian sausage with tangy granny smith apples. A hint of thyme adds a nice flavor note as well. Pair it with our Best Mashed Potatoes and some Air Fryer Brussels Sprouts for a complete meal.
What Knife Skills Do I Need?
Need a refresher? Check out how to debone and stuff a chicken leg and thigh. Its step-by-step photo guide is easy to follow.
- 4 chicken leg quarters, ready for stuffing
- 1/2 lb. mild fresh pork sausage
- 1/2 peeled granny smith apple, finely chopped
- 1/2 tsp. thyme
- 2 Tbsp. breadcrumbs
- salt to taste
- 1 Tbsp. olive oil
- 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.