Bacon Wrapped Stuffing Balls Food

BACON-PARMESAN STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley and 1 tablespoon pepper. Stir in all but 2 tablespoons scallion greens. Stir in the bread cubes and bacon mixture.
• Transfer the stuffing to the prepared dish. Dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20 to 30 more minutes. Top with the reserved scallion greens.

BACON-WRAPPED STUFFING BALLS

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

BACON WRAPPED STUFFING BALLS

Steps:

• 1. In a small skillet, sauté onion,and celery in butter until tender. In a large bowl, combine the Stove Top Stuffing,and remaining seasonings;toss to mix evenly. Add onion mixture, and egg ; toss lightly to coat bread mixture.
• 2. Roll mixture into 1 1/4- inch balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.(here is where you may need more bacon slices(it depends on how big you make the balls). I like to make small ones and use the whole pound of bacon. These freeze well, after baked and cooled.
• 3. In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a meat thermometer inserted into stuffing reads at least 160^. Drain on paper towels. Makes 12 or more.

BACON STUFFING BALLS

Steps:

• Saute celery in margarine until soft.
• Combine all other ingredients, except bread cubes in a large bowl.
• Gently mix in bread cubes.
• Portion stuffing into 12 greased muffin cups.
• Bake at 325º F.
• for 25-30 minutes.
• Remove from muffin cups; serve hot.

BACON WRAPPED SAUSAGE BALLS

Steps:

• -- Preheat oven to 400 degrees.
• -- In a bowl mix sausage, bisquick, chedder cheese and crushed red pepper.
• -- Roll mixture in to 1 inch balls, wrapping each one with 1/2 slice of bacon. place each wraped ball on a greased cookie sheet 1 inch apart.
• --place in oven for 10 mins, after 10 mins turn the oven to BROIL for 2 or 3 more mins just to make sure the bacon gets done.
• --Remove from oven and place on in a bowl lined with paper towels to drain and cool.
• --Enjoy!

STUFFING BAUBLES

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a large baking tray. Halve the onions through the root and peel off the papery skin. Cut off any stringy roots but leave the base of the root intact. Slice a little off the rounded side of each onion half, so they will sit on the tray. Cut away the centre of the onions, reserving the offcuts, to leave a hollow - once you've cut away a little, you can use your fingers to pull out the layers until you're left with a shell of 2 or 3 layers. Arrange the halves on a baking tray, season and bake for 10 mins until just softened. Set aside to cool.
• Weigh the onion offcuts and place 140g/5oz in a food processor (save any remaining onions for another recipe). Blitz until finely chopped but still with a little texture - or finely chop by hand. Heat a drizzle of oil in a frying pan and add the onions. Cook for 5 mins until softened, then set aside to cool.
• Tip the sausagemeat, cranberries, thyme and breadcrumbs into a bowl. Add the fried onions and a little seasoning. Mix well. Roll the stuffing mixture into 12 balls and use to fill the onion halves. Wrap a slice of pancetta around each 'bauble', ensuring the ends meet underneath the onions. Can now be covered with cling film and chilled for up to 2 days or frozen for up to a month.
• Heat oven to 200C/180C fan/gas 6. Unwrap the stuffing baubles (if chilled) and bake for 25 mins until cooked through and the bacon is starting to crisp. If you're cooking from frozen, bake for 35 mins. (If you have a full oven, it may be too steamy to crisp up the bacon, so finish with a blast under a hot grill until nicely browned and crispy.)