Bacon Wrapped Stuffed Drumsticks Recipes

BACON-WRAPPED STUFFED FIGS

Steps:

• Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
• Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
• Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
• Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

BACON-WRAPPED CHICKEN DRUMSTICKS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the lemon juice and garlic with some seasoning. Prick the chicken several times with a sharp knife and drizzle with half the garlicky lemon juice. Wrap each one in a rasher of bacon and put in a single layer in a roasting tin. Drizzle on the remaining lemon juice.
• Cook for 45-50 mins until the chicken is cooked through and the bacon is starting to crisp up. Flash under a hot grill if you like your bacon really crisp.
• Eat warm or allow to cool, then chill until you're ready to pack up in an airtight container. Eat with crusty bread and some extra lemon squeezed over the chicken, if you like.

BACON WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

STUFFED DRUMSTICKS WITH BACON, BRANDY AND THYME

Steps:

• Preheat oven to 375 degrees F.
• Bone drumsticks completely, or ask your butcher to bone them for you. Remove all bones, cartilage and tendons, but be sure to keep skin intact. Season inside and out with salt and pepper. In a mixing bowl combine next 10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing each drumstick evenly under skin. Place in a roasting pan, skin side up. Roast for 30 minutes, basting once after 15 minutes with softened butter, or until skin is golden brown and puffy. Remove drumsticks to a warm platter, cover and keep warm while preparing sauce.
• Place roasting pan over high heat. Add stock and deglaze, scraping up browned bits and incorporating them into sauce. Boil until half of liquid evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and sauce is lightly thickened.
• Serve turkey on warm dinner plates, surrounded with sauce and sprinkled with parsley.

BACON WRAPPED STUFFED DRUMSTICKS

Steps:

• Roll skin of chicken back. Slice 2 slits in the chicken and place cheddar cheese cubes and then roll skin back up.
• Season the drum sticks with salt and pepper.
• Wrap with bacon.
• Preheat oven 400.
• Fry wrapped drumsticks on medium heat in cast iron skillet (or heavy pan). 12 -15 minutes on each side, until all sides brown.
• While browning drumsticks. Slice onion and tomato.
• Pull off heat and cool off.
• Drain off grease, save about a Tablespoon.
• Put in onions and sauté until lightly wilted.
• Put in tomatoes, salt, pepper, sugar, balsamic vinegar, and oregano.
• Put chicken back in and spoon sauce around the drumsticks.
• Put in oven 25-30 minutes.

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 CHICKEN DRUMSTICKS WITH PLUM SAUCE

Steps:

• Prepare a fire in a grill.
• Rub drumsticks with salt, pepper and garlic, if using.
• Wrap a strip of bacon firmly around each drumstick, securing ends with toothpicks.
• Brush with vegetable oil and grill, turning frequently and brushing with additional oil, for about 12 minutes, or until cooked through.
• To test for doneness, pierce meat in the thickest part with a thin skewer.
• The juices that run out should be clear.
• Heat jam for sauce with apple cider vinegar and chili sauce in a small pan or microwave oven and beat together.
• Arrange hot drumsticks on a platter around a dish of the sauce for dipping.

BACON-WRAPPED STUFFED TENDERLOINS

Steps:

• Make a lengthwise slit through the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., In a small bowl, combine the blue cheese, almonds, onion, rosemary, garlic and pepper flakes if desired. Divide among tenderloins. Close tenderloins and sprinkle with salt and pepper. Wrap each with two bacon strips; secure with toothpicks., In a large skillet, brown pork on all sides in batches until bacon is almost crisp. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 8-12 minutes or until a thermometer inserted in pork reads 145°. , Let stand for 5 minutes. Discard toothpicks before slicing.