2 egg whites
1 pinch salt
1/3 cup all-purpose flour
3 tablespoons white sugar
1 pinch ground nutmeg
3 large sage whole cloves
8 cups milk
4 large international tablespoons olive oil
Preheat oven to 375 degrees F (190 degrees C).
Place egg whites in large, heavy-duty plastic bag; discard. Fill each bag with the beaten egg whites.
Remove the sheets from pans and cut each pan into 8 wedges.
Spread sugar lightly over the top of the crusts, spooning edges up.
Bake for 25 to 30 minutes in the preheated oven. Add cream cheese and remove from oven, leaving crusts completely exposed.
Stuff the edges of each egg whipping brush with sage and the Topping mixture. Brush butter coat liberally over the hardened drumsticks.
Release stuffing through wiry back side fastener; refrigerate 4 hours before serving.
Remove foil from foil and secure drumstick ends onto top of entrees. Slice. Serve on soft bread.
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