ham, and truffles. In this version, I've skipped the
truffles.
5 roaster drumsticks
3/4 cup (3-ounces) minced fresh mushrooms
3/4 cup (1/4 pound) minced ham
1/2 cup minced shallots or scallions
3 tablespoons Madeira or brandy, divided
1 1/2 teaspoons minced, fresh tarragon, or 1/2 teaspoon
dried
4 tablespoons butter or margarine, softened, divided
salt and ground pepper to taste
Preheat oven to 375oF. Pull back the skin of each
drumstick and cut lengthwise slits in the meat in 4 places.
Pull skin back into place In a mixing bowl, combine
mushrooms, ham, shallots, 1 tablespoon Madeira, tarragon, 3
tablespoons butter and salt and pepper. Stuff mixture
under the skin of each drumstick and secure with
toothpicks. Melt remaining butter and baste drumsticks.
Bake for 60 to 75 minutes or until tender and cooked
through. Remove to a serving platter and remove
toothpicks. To drippings in pan, add 2 tablespoons Madeira
and bring to a boil, stirring. Pour sauce over drumsticks.

CHILI THIGHS RELLENOS
If you're making this recipe and you're not sure how old
the eggs you have in your refrigerator are, the chances are
that they're still good. As long as they're clean, dry,
have been kept cold and have no cracks, and weren't cooked,
they'll last for months in your refrigerator and still be
suitable for cooking in dishes like this. Eggs that are