For a different spin on chicken dinner, try adding orange marmalade. It will be so sweet, there will be no leftovers.—J.M. Smucker Company, Orrville, Ohio
- 12 chicken drumsticks (about 2-1/2 pounds)
- 3/4 cup orange marmalade
- 2 cups herb-seasoned stuffing mix, crushed
- 1/2 cup butter
- Spread the drumsticks with marmalade. Coat evenly with stuffing crumbs. Place in a single layer in a greased shallow baking pan. Drizzle with butter.
- Bake at 350° for 40 minutes or until the chicken test done. Yield: 6 servings.
Originally published as Marmalade Drumsticks in Country Woman May/June 1993, p36
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Marmalade Drumsticks
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review