Recipe for Stuffed Turkey Legs w/Apricot Sausage stuffing?

Saw in on a FoodNetwork challenge and would love to find a recipe similar.Recipe for Stuffed Turkey Legs w/Apricot Sausage stuffing?
Apricot-Stuffed Turkey Thighs





Yield: 4








Ingredients


1/3 Cup dried apricots, chopped


2 Tablespoons raisins, chopped


1 Clove garlic, minced


1/4 Cup green onions, finely chopped


1/2 Cup celery, finely chopped


2/3 Cup plain dried bread cubes


1-1/2 Pounds BONELESS TURKEY THIGHS, skinless


1 Teaspoon cornstarch


1/3 Cup reduced-sodium chicken bouillon


1-1/2 Teaspoons grainy mustard


1-1/2 Teaspoons honey


1 Teaspoon fresh lemon juice


3 Tablespoons reduced-calorie mayonnaise





In medium-size microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Add garlic, onion, celery and bread cubes. Cover bowl with vented plastic wrap. Microwave on HIGH (100% power) for 1-1/2 to 2 minutes or until onion and celery are soft. Set aside.


Flatten turkey thighs to approximately 3/4-inch thick by placing them between 2 pieces of wax paper and pounding them with blunt side of meat mallet.


Divide stuffing evenly between thighs. Encase stuffing by folding opposite sides of thighs over the stuffing to make a bundle. Secure bundle with string or metal skewers.


Arrange bundles, seam-side-down, on lightly greased rack in shallow roasting pan. Roast in a preheated 325 degree F oven for 1-1/2 to 1-3/4 hours or until meat thermometer reaches 180 degrees F.


In small saucepan over medium heat, combine cornstarch, bouillon, mustard, honey and lemon juice. Cook and stir until sauce thickens. Remove from heat and fold in mayonnaise.


To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.Recipe for Stuffed Turkey Legs w/Apricot Sausage stuffing?
That sounds really gross, don't do it.
Just substitute turkey for the chicken legs.





Sausage and Rice-Stuffed Chicken Legs with Apricot Glaze


Recipe courtesy Emeril Lagasse, 2002


Show: Emeril Live


Episode: Chicken Rules





3 tablespoons olive oil


1/4 pound sweet Italian sausage, removed from casings


1/4 cup finely chopped onions


2 tablespoons finely chopped carrots


2 tablespoons finely chopped celery


1 teaspoon chopped garlic


1 teaspoon minced orange zest


1/2 cup long-grain white rice


1/4 cup chopped dried apricots


2 tablespoons toasted almond slivers


1 tablespoon chopped fresh parsley


1/2 teaspoon chopped fresh thyme


1/4 teaspoon ground cinnamon


1/2 teaspoon salt


1 cup chicken stock


2 cups apricot jam


1 tablespoon sugar


1 cup fresh orange juice


8 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece


Salt and freshly ground black pepper





In a saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes. Add the garlic and 1/2 teaspoon of orange zest and stir until fragrant, about 30 seconds. Add the rice and stir until it turns opaque, about 3 minutes. Stir in the raisins, almonds, parsley, thyme, cinnamon, and salt. Add the chicken stock and bring to a boil. Stir, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Remove the rice from the heat and let sit for 10 minutes. Fluff with a fork and spread on a baking sheet to cool.


Preheat the oven to 400 degrees F.





Meanwhile, in a saucepan make the glaze by combining the jam, remaining 1/2 teaspoon orange zest, sugar, and orange juice. Whisk to combine and bring to a boil. Reduce the heat and simmer until reduced by half, 8 to 10 minutes. Set aside to cool.





Season the chicken legs lightly with salt and pepper. Place on a baking sheet and divide the stuffing between the legs, about 1/4 to 1/3 cup each.





Pull the skin up around the filling and secure shut with a toothpick. Coat with the apricot glaze and bake until the chicken is tender and cooked through, 25 to 30 minutes, re-applying the glaze twice. Remove from the oven and serve immediately.
A simple one is a box stuffing (chicken) and procure some loose breakfast sausage. Crumble it up and saute it till nearly brown. Toss with the stuffing you have made and add chopped drained and canned apricots. Place the legs on the top of the pan and bake at 325 till when a fork pierces the meat it runs clear not pink. (hint) cover with foil till almost done and then take off to brown.


time varies bye size of legs.