Wheat-Stuffed Drumsticks Recipe
Ingredients
| Cracked wheat | 3⁄4 Cup (12 tbs) | |
| Cold water | 3⁄4 Cup (12 tbs) | |
| Chopped green onions | 1⁄3 Cup (5.33 tbs) | |
| Ground sage | 1⁄4 Teaspoon | |
| Chicken drumsticks | 2 Pound | |
| Margarine/Butter | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Whole wheat flour/All purpose flour | 1⁄2 Cup (8 tbs) | |
| Paprika | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2206 Calories from Fat 789
% Daily Value*
Total Fat 89 g136.6%
Saturated Fat 16.8 g84.1%
Trans Fat 2.6 g
Cholesterol 698.5 mg232.8%
Sodium 2989.6 mg124.6%
Total Carbohydrates 142 g47.2%
Dietary Fiber 33.5 g134.2%
Sugars 2.7 g
Protein 212 g423.8%
Vitamin A 137.2% Vitamin C 103.4%
Calcium 23.8% Iron 96.9%
*Based on a 2000 Calorie diet
Directions
Let stand 1 hour.
Mix cracked wheat, onions, 1/4 teaspoon salt, 1/4 teaspoon sage and 1/8 teaspoon pepper.
Carefully separate skin from meat all around each drumstick, beginning at wide end.
Fill opening with wheat mixture.
Wipe off excess filling on outside of drumstick.
Heat margarine and oil in 375° oven in rectangular pan, 13x9x2 inches, until margarine is melted.
Mix flour, paprika, 1/2 teaspoon salt, 1/4 teaspoon sage and 1/4 teaspoon pepper.
Coat drumsticks with flour mixture; place in pan.
Cook uncovered 30 minutes.
Turn drumsticks; cook until done, about 30 minutes longer.
Chef
