Stuffed Drumsticks With Bacon, Brandy And Thyme

God unleashed the full extent of His fury on Jesus Christ. As Isaiah put it in Isaiah 13:9, “Wrath with fierce anger.” Hell came there. What is hell? Hell is where God punishes people forever. Hell is where God pours out His fury on people forever. God is the power behind the punishment in hell. When you say that hell is being separated from God, only in the sense of His comforting presence, not in the sense of His punishing presence. He is the one who destroys both soul and body in hell. He is the King of hell, Satan is not. And God, who is the punisher of all the souls in eternal hell, shows up in the darkness of Calvary to punish His Son, and He gives His Son eternal hell on behalf of all who would ever believe.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Import, New, Text	1	Servings

INGREDIENTS

6		Turkey drumsticks, about 12
		ounces each
2	c	Coarsely ground pork
6		Strips bacon, finely chopped
1 1/2	t	Dried thyme
3/4	t	Very finely minced garlic
1 1/2	c	Fresh bread crumbs
3		Eggs, beaten well
1	T	Brandy
3/4	t	Salt
3/4	t	Fresh ground pepper
		Big pinch ground allspice
2	c	Brown veal or beef stock
4	T	Unsalted butter, chilled
		plus extra for basting
		Finely chopped parsley, for
		garnish

INSTRUCTIONS

Preheat oven to 375 degrees F.  Bone drumsticks completely, or ask your
butcher to bone them for you.  Remove all bones, cartilage and tendons,
but be sure to keep skin  intact. Season inside and out with salt and
pepper. In a mixing bowl  combine next 10 ingredients. Mix thoroughly.
Divide stuffing among  drumsticks, stuffing each drumstick evenly under
skin. Place in a  roasting pan, skin side up. Roast for 30 minutes,
basting once after  15 minutes with softened butter, or until skin is
golden brown and  puffy. Remove drumsticks to a warm platter, cover and
keep warm while  preparing sauce.  Place roasting pan over high heat.
Add stock and deglaze, scraping up  browned bits and incorporating them
into sauce. Boil until half of  liquid evaporates. Whisk in butter, 1
tablespoon at a time, until  incorporated and sauce is lightly
thickened.  Serve turkey on warm dinner plates, surrounded with sauce
and  sprinkled with parsley.  Yield: 6 servings Posted to MC-Recipe
Digest V1 #351  Recipe by: TASTE  SHOW #TS4624  From: Doc1946@aol.com
Date: Thu, 19 Dec 1996 00:01:49 -0500

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1797 Calories From Fat: 1074 Total Fat: 120.5g Cholesterol: 757.6mg Sodium: 4101.2mg Potassium: 828mg Carbohydrates: 121.6g Fiber: 8.5g Sugar: 10.7g Protein: 54.7g