Stuffed Drumsticks (Purim)
Item
Title
Stuffed Drumsticks (Purim)
Description
A recipe for Stuffed Drumsticks for the Purim holiday
Creator
Pam Gilbert
pages
27
transcription
Ingredients
6 large chicken drumsticks
2 medium onions, finely chopped
2 Tbsp. chicken fat
½ lb. chicken livers, finely chopped
1 c. blanched almonds, toasted and finely chopped
½ tsp. salt
Freshly ground black pepper
2 c. dry white wine
Directions
Cut lengthwise along the inside of the thigh and leg of each drumstick. Remove bone (preserve the shape of the leg). Sew leg closed, leaving a small opening at the top. Saute onions in fat until softened. Remove with a slotted spoon. Mix half the onions with chicken livers, ½ cup almonds, salt and pepper. Fill the mixture into drumsticks using a pastry bag. Sew up the opening. Arrange the drumsticks in a greased baking pan. Let them brown in a 400° oven for 10 minutes, then reduce heat to 350°. Pour wine over drumsticks and bake 1 hour, basting occasionally. Arrange on platter and sprinkle with remaining almonds. Serves 6.
6 large chicken drumsticks
2 medium onions, finely chopped
2 Tbsp. chicken fat
½ lb. chicken livers, finely chopped
1 c. blanched almonds, toasted and finely chopped
½ tsp. salt
Freshly ground black pepper
2 c. dry white wine
Directions
Cut lengthwise along the inside of the thigh and leg of each drumstick. Remove bone (preserve the shape of the leg). Sew leg closed, leaving a small opening at the top. Saute onions in fat until softened. Remove with a slotted spoon. Mix half the onions with chicken livers, ½ cup almonds, salt and pepper. Fill the mixture into drumsticks using a pastry bag. Sew up the opening. Arrange the drumsticks in a greased baking pan. Let them brown in a 400° oven for 10 minutes, then reduce heat to 350°. Pour wine over drumsticks and bake 1 hour, basting occasionally. Arrange on platter and sprinkle with remaining almonds. Serves 6.
