Chicken Legs Stuffed With Sausage, Panzanella And Sage

Directions

1. Preheat the oven to 450 degrees.
2. Bake the sausage in the oven for 20 min. Remove, drain and cold. In a large mixing bowl crumble the cooked sausage to resemble the texture of rough bread crumbs. Add in the panzanella and minced sage, toss well.
3. Place the chicken legs skin-side down on a cutting board. Season with salt and pepper. Divide the sausage mix among the chicken legs, filling them as much as possible. Fold the legs around the sausage mix and tie each into a tight packet with butcher's string.
4. Place the legs in a small roasting pan flap-side down. Roast in the oven for 25 to 30 min, till browned and crispy. Remove from the oven and place on a serving platter. Serve immediately.
5. This recipe yields 4 servings.