Glazed Chicken Legs with Cornbread Stuffing

1 pk Cornbread stuffing mix (6oz)

4 Chicken legs (drumsticks

-and thighs connected) Salt Pepper 3 T Currant jelly

1/2 t Kitchen Bouquet or other

-browning sauce Prepare stuffing mix according to package directions. Spoon into a baking dish, forming a mound. Remove skin from chicken; discard. Rinse and pat dry using paper towels. Place chicken parts skin-side down on top of stuffing with thighs next to side of dish and drumstick ends over center of stuffing. Sprinkle with salt and pepper; cover with wax paper. Place jelly in a 1-cup glass measure. Microwave on high 30 seconds, or until jelly melts. Stir in Kitchen Bouquet; set aside. Rotating dish midway though cooking, microwave on high 7 minutes. Turn chicken skin-side up and brush jelly mixture over surface of chicken; re-cover. Microwave on high 7-9 minutes, or until juices run clear when chicken is pierced with a fork. Let stand 5 minutes. Nutrient data per serving: 475 calories; 32 grams protein; 20 grams fat (36 percent total calories); 41 grams carbohydrates; 1 gram dietary fiber; 121 milligrams cholesterol; 948 milligrams sodium.