- 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.
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Reviewed Feb. 22, 2014
"This was excellent. I will use this recipe for chicken again."
Reviewed Oct. 12, 2009
"Easy to make. I served it to teenagers - they ate it up and wished there was more."