Instructions: Preheat the oven to 450 degrees.

Bake the sausage in the oven for 20 minutes. Remove, drain and cool. In a large mixing bowl crumble the cooked sausage to resemble the texture of rough bread crumbs. Add the panzanella and chopped sage, toss well.

Place the chicken legs skin-side down on a cutting board. Season with salt and pepper. Divide the sausage mixture among the chicken legs, filling them as much as possible. Fold the legs around the sausage mixture and tie each into a tight packet with butchers string.

Place the legs in a small roasting pan flap-side down. Roast in the oven for 25 to 30 minutes, until browned and crispy. Remove from the oven and place on a serving platter. Serve immediately.

This recipe yields 4 servings.

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