Saturday, December 28, 2013

Bacon Wrapped Stuffing

I decided I had better sneak in here and post the recipe for our bacon wrapped stuffing before Jo takes over again and we switch to super healthy recipes.
Believe it or not this only one of two photos of the finished product that we have. 
In case you were not aware, bacon wrapped stuffing is the equivalent of candy to children on Halloween. I had to fight people off while I was plating these around the turducken. 
I believe I got about 24 to 30 of the stuffing packages out of the recipe and maybe 14 or 15 made it to the plate. 
Jo almost completely missed out on having one as she was too busy taking photos of all the food. Thankfully she was able to snap this pic before the vultures  family descended and ate them all. 

Bacon Wrapped Stuffing

1 onion, cut in thirds
3 cloves garlic
1/4 cup parsley
450 gr sausage meat
1 apple, cored, finely diced
2 stalks celery, finely diced
1/2 cup pecans, chopped
1 tsp curry
salt & pepper
1 egg
3 Tbsp lemon juice
1 lb of bacon, cut in half horizontally

Preheat oven to 350. Lightly spray a jelly roll pan (or cookie sheets with sides) with cooking spray. Set aside.
In the bowl of a food processor, pulse the thick sliced bread, to make crumbs. Dump into a large bowl.
In the food processor, pulse the onion, garlic, and parsley until finely chopped. Dump into the bowl with the bread crumbs.
Add in the sausage meat, apple, celery, pecans, curry, salt & pepper, egg, and lemon juice. 

Stir and squish everything together with your hands until very well combined.

Pinch golf ball sized pieces off and roll into finger shapes. 
Wrap each one with half a piece of bacon.

Lay out on the prepared jelly roll pan. (They can be close but try to avoid them touching.)
Bake at 350 for 15 minutes. 
Remove from the oven and drain off as much of the grease from the pan as you can. Flip the stuffing "fingers" over and return to the oven for another 15 minutes.
Serve hot.

So. Darn. Good.
People will be fighting over who gets the last one. 
FYI - the bacon does not get crispy. It is just the right amount of chewy, crispy. 
With the apple and pecan and the sausage the texture of this stuffing is fantastic. And the little bit of curry adds a nice bit of spice.
Try this recipe or our Sausage and Stuffing Balls if you want to change up your usual stuffing.
Be sure to visit Carole's Chatter for tons of tasty links.


  1. I made a mushroom sausage stuffed turkey wrapped in bacon for Thanksgiving and my family went nuts over it. I didn't think to just wrap bacon around the stuffing. I'm pretty sure I wouldn't have been able to snap any pictures before they were all gobbled up. Great idea! Pinning for next year.

    Beth @ Hungry Happenings

    1. Thank you Beth :) Bacon makes everything better .....

  2. Hi Jo and Sue, thanks for bringing this over. This one is on my shortlist for a feature. Cheers from Carole's Chatter