Lemony Drumsticks with Stuffing
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
lemon
|
*
|
| 12 | small |
chicken drumsticks
about 2 1/2 pounds |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 ½ | cups |
water
very hot |
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | package |
cornbread stuffing mix
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
lemon
|
*
|
| 12 | small |
chicken drumsticks
about 2 1/2 pounds |
*
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
brown sugar
|
|
| 355 | ml |
water
very hot |
|
| 45 | ml |
butter
or margarine |
|
| 1 | package |
cornbread stuffing mix
|
* |
Directions
Grate rind from half the lemon at one end; then cut lemon in half.
Squeeze the juice from one half and cut the other half into thin slices.
Brown drumsticks in oil in large skillet.
Place in shallow baking dish and top with brown sugar and lemon slices.
Bake @ 375℉ (190℃) for 15 minutes.
Meanwhile, combine hot water, butter, and contents of vegetable / seasoning packet in the skillet, stirring until butter is melted.
Add stuffing crumbs, the lemon juice and lemon rind and stir just to moisten.
Move chicken to one side of dish; baste with pan drippings.
Mound stuffing on other side and bake 15 minutes longer.
