8 chicken legs with thighs, washed and boned
1 pkg. long grain and wild rice
1/2 lb. mushroom caps, cut into small chunks
3 tbsp. white wine
1/3 c. olive oil
1 clove garlic, minced
1/2 c. honey with 1 tbsp. paprika
Salt and pepper to taste

Cook rice according to directions on package, substitute chicken broth for water and add wine when cooked.

Saute mushrooms in hot oil and garlic for 3 to 4 minutes, season. Add to cooked rice, mix well and cool.

Stuff chicken legs with rice mixture, then wrap legs tightly in Saran wrap. Steam wrapped legs 20 minutes. Remove Saran Wrap from legs, place legs in shallow baking dish, glaze with honey and paprika. Bake in hot 375 degree oven until nicely browned, about 8 to 10 minutes.

Serve immediately over Cranberry Sauce.

CRANBERRY SAUCE:

1 can cranberry sauce

Cook until completely dissolved. Add to hot sauce 1 tablespoon butter, blend well. Place small amount on plate around stuffed legs, not over them.