- 4 large chicken or small turkey legs [8-ounce / 227-g each]
- 4 ounces [113 g] sliced mushrooms
- Salt and pepper
Stuffing
- 4 ounces [113 g] grated Cheddar cheese
- 1/4 cup [60 mL] breadcrumbs
- 2 teaspoons [10 mL] mixed fine herbs
- 1 tablespoon [15 mL] finely chopped onion
- Salt and pepper, to taste
- 5 tablespoons [75 mL] oil
Sauce
- 1 1/2 cups [375 mL] tomato juice
- 2 teaspoons [10 mL] Worcestershire sauce
- 1 tablespoon [15 mL] all-purpose flour
- Salt and pepper
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- Prepare stuffing; divide into 4 equal parts.
- Stuff each leg, between the skin and the meat.
- Bring back the skin; secure with toothpicks.
- Arrange stuffed legs into a large, shallow microwave-safe dish, meaty side up.
- Microwave for 10 minutes on 'MAXIMUM'.
- Prepare sauce.
- Generously season legs with salt and pepper.
- Garnish with sliced mushrooms.
- Pour sauce over legs; microwave for 10 to 12 minutes on 'MAXIMUM', coating legs with sauce twice while cooking.
- Legs are done when juices run clear.
- Leave to rest, covered, for 5 minutes before serving.
Stuffing
- Mix together grated Cheddar cheese, breadcrumbs, fine herbs, onion, salt, pepper and oil.
- Divide into 4 equal parts.
Sauce
- Mix together tomato juice, Worcestershire sauce and flour; salt and pepper to taste.
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