6-8 thighs, deboned & skinned
3-4 c. stuffing

STUFFING:

6-8 slices bread (wet, not too wet)
1 sm. onion, chopped
2 stalks celery, chopped
1 apple, chopped
2 eggs
3 tbsp. butter
1 tbsp. sage
Salt & pepper

CHICKEN CREAM SAUCE:

1 c. chicken stock
1/2 c. sour cream
1/2 c. milk
1 tbsp. flour, for thickening
1/2 c. dry vermouth (opt.)

Sauce can be made with one can cream of chicken soup and 1/2 cup milk.

1. Debone chicken.

2. Mix stuffing.

3. Flatten chicken with meat cleaver.

4. Stuff and roll thighs.

5. Place in pan, seam side down.

6. Cover with sauce.

7. Bake at 325 degrees for 45 to 55 minutes.

8. Serve hot or cold.