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Chicken with Sourdough-Mushroom Stuffing

kept byShirleyH

Nonstick cooking spray

2 tablespoons finely shredded lemon peel

1 tablespoon ground sage

1 tablespoon seasoned salt

1-1/2 teaspoons freshly ground black pepper

8 small chicken legs (thigh-drumstick piece), skinned (about 5 pounds)

1/4 cup butter

4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms

2 cloves garlic, thinly sliced

8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)

1 cup coarsely shredded carrots

1 cup chicken broth

1/4 cup chopped walnuts, toasted

3 tablespoons snipped flat leaf Italian parsley



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