6 Tbsp. butter or oil, divided
1 medium onion, chopped
2 Tbsp. chopped celery
1 3/4 c. coarse bread crumbs
1/8 tsp. nutmeg
1/2 c. parsley
1/2 tsp. lemon peel
1/2 tsp. salt (optional)
1/2 tsp. pepper
1/2 tsp. paprika
1 egg, beaten
4 whole chicken legs, boned and pounded
1/2 c. sherry wine
2 Tbsp. oil

Heat 4 tablespoons oil; add onion, celery and bread crumbs. Cook until celery is glazed and crumbs brown. Add seasonings; remove from heat. Add egg. Place 2 tablespoons of filling on flattened chicken. Roll up from wide end, folding in to hold filling. Put in greased pan; add wine. Use 2 tablespoons oil with wine to bake. Bake, uncovered, at 350° for 45 to 60 minutes.