Glazed Chicken Legs with Cornbread Stuffing – a delicious recipe with cornbread stuffing mix, chicken, salt, black pepper, currant jelly, browning sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare stuffing mix according to package directions.
2
Spoon into a baking dish, forming a mound.
3
Remove skin from chicken; discard.
4
Rinse and pat dry using paper towels.
5
Place chicken parts skin-side down on top of stuffing with thighs next to side of dish and drumstick ends over center of stuffing.
6
Sprinkle with salt and pepper; cover with wax paper.
7
Place jelly in a 1-cup glass measure and microwave on high 30 seconds, or until jelly melts.
8
Stir in Kitchen Bouquet; set aside.
9
Rotating dish midway though cooking, microwave on high 7 minutes.
10
Turn chicken skin-side up and brush jelly mixture over surface of chicken.
11
Re-cover.
12
Microwave on high 7 to 9 minutes, or until juices run clear when chicken is pierced with a fork.
13
Let stand 5 minutes.
194
kcal
Calories
4
g
Fat
6
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 each cornbread stuffing mix package, 6 ounces, 4 each chicken legs drumsticks and thighs connected, 1 x salt, 1 x black pepper, and more.
Yes, Glazed Chicken Legs with Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
