Wild Rice, Cheese or Macadamia Stuffed Chicken Drumsticks Prep Time: 25 minutes Cook Time: 35 minutes Servings: 4 Serving Size: 2 each Ingredients - WILD RICE STUFFING: - 4 ounces wild rice - COUSCOUS STUFFING: - 2 ounces couscous - 1/3 cup MACADAMIA STUFFING: - 3 ounces macadamia nuts - chopped fine - 1/2 cup olive oil - 8 chicken drumsticks - skin on - 1 red onion or white onion, small and chopped fine - 4 slices bacon - finely chopped - CHEESE STUFFING: - 16 ounces cream cheese - softened	1

	- 1/3 cup Swiss cheese Swiss cheese, shredded - 1/4 cup - fresh grated - 1 teaspoon Italian seasoning - 1 tablespoon bread crumbs - dried - 2 tablespoons butter - melted - Salt and fresh ground pepper to taste    Wild rice and chicken are always a hit, so with a little creative thinking, this stuffing can be changed to fit the meal or the taste buds. Macadamia stuffing, seafood stuffing, couscous stuffing, or cheese stuffing are only a few ideas that are always pleasing.   Directions Preparation: To prepare the drumsticks, use a gentle motion to pull back the skin, seperating it from the wide part of each drumstick, beginning at the top or the meatiest part of the drumstick. Leave the skin attached to the end of the bone. Remove all bones, tendons and cartilage, but leave skin on. Season inside and outside of skin with salt and pepper. Using a short, sharp knife, cut a slit in the meat that will become a pocket to hold the stuffing. The slit should be approximately 2 inches in length from the top of the drumstick (where the most meat is) down toward the bottom, keeping the slit in the area where the most meat is contained. Add a tablespoon of stuffing into each pocket or slit and then pull skin back over the slit area to keep flesh and stuffing secure, inside the pocket. Use toothpicks to keep skin,	2

	stuffing and meat together and not falling apart. The stuffing will be added into the pocket or between the flesh and the skin. Place all drumsticks in oven-safe baking dish. Preheat oven to 375° F and when ready, roast chicken in oven, turning drumsticks periodically so they don't burn or become overcooked on one side. Roast for 35 to 45 minutes until golden colored on the outside and fully cooked on the inside. A meat thermometer should register approximately 350° F. for proper cooking temperatures. The stuffed drumsticks can be garnished with salad leaves or herbs of choice when served. Season with salt and pepper to taste. To enhance the flavor of the meat, brush outside skin of chicken with melted butter while in baking dish or broiler pan. Couscous Stuffing: Place 2 ounces of couscous in a medium mixing bowl and add enough hot water to cover couscous completely. Allow couscous to stand for 2 to 3 minutes and then cook according to instructions on package. Wild Rice Stuffing: Prepare rice according to package instructions and set aside to cool after cooking. When rice is ready, it can be kept refrigerated and then be reheated when drumsticks are ready to be stuffed. Place 2 ounces of wild rice in a medium mixing bowl and add enough hot water to cover rice completely. Allow rice to stand for 2 to 3 minutes and then cook according to instructions on package. Macadamia Stuffing: Place 2 tablespoons of cooking oil in a saute pan on stovetop with a medium heat setting.	3

	Add bacon and onion. Cook and stir ingredients for approximately 4 to 6 minutes or until onion is soft. Then add macadamias and parsley. Cook and stir for approximately 1 more minute. Remove pan from stovetop heat and allow to cool for 15 to 18 minutes. Cheese Stuffing: Preheat oven to 375° F. In a medium mixing bowl, add cheeses, Italian seasoning, bread crumbs, and pepper. Mix all ingredients together well. Stuff and fill the open slit of each drumstick with a tablespoon of cheese stuffing. Using a broiler pan or an oven safe baking dish, place stuffed drumsticks evenly spaced in dish and brush exposed skin with melted butter. Bake chicken at 375° F for 50 to 60 minutes until chicken is fully cooked.	4