Sausage And Feta Stuffed Chicken Leg


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Stuffing chicken legs is an easy fun way to use up leftovers or create your own filling. This one is no brainer with Italian sausage since they season everything they are in. Vac packing helps on this one to keep everything in shape.
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Ingredients for 2

  • 2 bones out chicken legs in tact

  • 1 sweet Italian sausage

  • 1/3 cup feta cheese

  • 2 tablespoons chopped fresh parsley

  • Salt and pepper


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.

  • Step 2

    In a bowl mix the feta with sausage meat, parsley and ten turns of a pepper mill.

  • Step 3

    I bone out the entire leg just leaving the last inch of drumstick for show.

  • Step 4

    Stuff each leg as well as you can, season the outsides and vac pack them into shape.

    • Step 0

      Remove the legs from the bag and discard the liquid.

    • Step 1

      In a small roasting pan brown the skin under the broiler for about 4 minutes or until golden

    • Step 2

      Serve over a simple salad sprinkled with dried cranberries and pumpkin seeds.

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165 F / 73.9 C Recipe Temp
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