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Stuffed Chicken Legs In Puff Pastry With Andouille Cream

  • Yield: 4 main-course servings


  • 2 (17.3-ounce) packages frozen puff pastry, thawed
  • 4 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in one piece
  • 2 teaspoons Essence
  • Kosher salt and freshly ground black pepper
  • Andouille Cornbread Stuffing
  • 2 tablespoons vegetable oil
  • 1 large egg, lightly beaten with 1 teaspoon water
  • Andouille Cream


  • Preheat the oven to 375 degrees F and line a baking sheet with parchment or wax paper.
  • Spread the meat of the chicken legs open and sprinkle the inside of each with 1/4 teaspoon of the Essence. Sprinkle the outside of each leg with another 1/4 teaspoon Essence, and use your hands to coat thoroughly.
  • Divide the Andouille Cornbread Stuffing into 4 equal portions. Stuff the cavity of each leg with 1 portion of the stuffing and close the skin around it. Use kitchen twine to tie the tops of the legs closed. Season the outsides of the chicken legs with salt and freshly ground black pepper.
  • Heat the oil in a large skillet over medium-high heat. Add the chicken legs, in batches if needed, and sear until well browned on all sides, 2 to 3 minutes per side. (If searing chicken in batches, wipe the skillet clean before searing the second batch.) Remove the chicken legs from the skillet, place on a baking sheet, and refrigerate until completely cooled.
  • Place each pastry sheet on a lightly floured surface and roll out to 1/8-inch thick. Cut each sheet into a 9-inch triangle. Place one leg on each piece with the joint hanging over the edge. Brush the edges with the egg wash and fold the ends over to create a wrapper. Pinch the edges together to seal and place, seam side down, on the baking sheet.
  • Bake for 35 minutes, remove from the oven and brush with the outsides of each chicken package with the remaining egg wash. Return the chicken to the oven and bake an additional 10 minutes, or until the crust is brown and the chicken is tender.
  • While the chicken is baking, prepare the Andouille Cream and cover and keep warm until ready to serve.
  • To serve, spoon 1/2 cup of the Andouille Cream onto each of 4 dinner plates, and place a baked chicken leg on each.