1 hr 25 mins
These are from Lauren Groveman! She was on the Food Network about 5-7 years ago and I caught this show. They look really nice and very appetizing! Have not as yet tried this particular dish but how could it be bad - it has wonderful ingredients. The bacon rolls may be partially roasted (about 20 minutes) up to two hours ahead and left at a comfortable room temperature until being finished off right before serving.
My Private Note
Units: US | Metric
- 3 cups fresh breadcrumbs (Use all white or a combination of white, soft rye and whole wheat.)
- 8 tablespoons unsalted butter or 8 tablespoons margarine
- 3/4 cup minced yellow onion
- 1/3 cup minced celery
- 2 large garlic cloves, minced
- 1/3 cup minced water chestnut
- 2 teaspoons chopped fresh thyme leaves
- 1/4 cup chopped flat-leaf Italian parsley
- 1/2 lb fresh chicken liver (rinsed & drained)
- 1 cup chicken broth, well seasoned or
- 1 cup canned broth, doctored or
- 1 cup well-seasoned vegetable broth
- 1 extra-large egg, lightly beaten
- salt, to taste
- freshly ground coarse black pepper, to taste
- 1/2 cup pure maple syrup
- 2 1/2 lbs thin sliced packaged bacon or 2 1/2 lbs turkey bacon
- wooden toothpick, to secure bacon rolls
- 1Bread Crumbs:.
- 2Preheat oven to 325°F.
- 3Tear the bread into pieces (leave on the crusts) and place in the bowl of the food procesor fitted with steel blade and process until of fine crumb consistency. Note: generally between 5-6 slices of bread will yield 1 cup of crumbs.
- 4Measure your bread crumbs (3 generous cups)& place on shallow baking sheet.
- 5Place in the oven and set your timer for 10 minutes. When the timer goes off, check the crumbs. They should feel dry with a light golden color. If still soft, swish them around to redistribute and place back in the oven for a few more minutes and check again but don't allow to scorch.
- 6Remove from oven and pour crumbs into bowl.
- 7Prepare Stuffing:.
- 8Melt 3 Tablespoons butter or margarine in 8-inch skillet over medium heat.
- 9When butter is hot and bubbling, stir in minced onions, celery and garlic.
- 10Saute the vegetables until softened and fragrant, 3 minutes.
- 11Stir in the minced water chestnuts and thyme.
- 12Cook gently for one more minute to release the flavor of the thyme.
- 13Stir in the parsley and remove from the stove.
- 14Pour the contents of the skillet into the bowl with crumbs and fold together to combine.
- 15Replace the skillet to the stove over medium heat and melt 2 more Tablespoons of butter ro margarine.
- 16When hot, add the chicken livers (which have any connective tissue cut away) & patted dry.
- 17Put in a single layer and sear on both sides until golden.
- 18Reduce the flame, cover & simmer for 2 mintes just to cook through. (Avoid overcooking the liver. They should retain pinkness in the center.).
- 19Uncover the skillet, raise the heat to cook just a bit to caramelize the bits of onion and liver that cling to the bottom of the skillet.
- 20Remove the livers to a cutting surface and allow them to cool slightly.
- 21Meanwhile, pour the butter or margarine out of the skillet but do not wipe out the interior.
- 22Place the skillet back over medium heat and pour in the chicken or vegetable stock.
- 23Bring to boil and reduce by half as you occasionally scrape any bits or caramelized liver and vegetables up off the bottom of pan.
- 24While the stock reduces, chop the chicken livers into small but still textural pieces making sure they don't become "pastelike".
- 25Fold into the bowl of crumbs.
- 26When not more than 1/2 cup of stock remains in the skillet, remove from the stove and "swirl in the remaining 3 Tablespoons butter or margarine".
- 27Pour the reduced stock/butter mixture into the bowl of crumbs and when just warm, stir in the beaten egg.
- 28Season well with salt & freshly ground pepper.
- 29To work with bacon: Lift small walnut sized portions of the stuffing mixture and gently squeeze to help the crumbs bind together.
- 30Roll each portion into a ball and place on tray.
- 31Cut your pkgs of bacon in half "crosswise" on your work surface.
- 32Continue assembling as many pairs of bacon strips as can comfortably fit on your work surface.
- 33To assemble: Brush the exposed (facing up) side of the bacon lightly with some maple syrup.
- 34Take one ball stuffing and place in the center where the two pieces of bacon cross and overlap.
- 35Wrap the exposed bacon around the stuffing alternating with the bottom, side, top and side strips.
- 36Secure the roll with one or two tooth picks.
- 37If not baking right away, cover with plastic wrap and refrigerate until needed.
- 38Roasting: Place the stuffed bacon rolls on a roasting rack that sits over a shallow baking sheet.
- 39Roast them in your preheated oven until crisp and piping hot throughout, about 30-35 minutes.
- 40Serve hot or at least warm.
- 41Since you might not be able to fit all these on one rack, either roast in two batches or use two baking sheets with racks and roast in the upper and lower thrids of the oven (switching after half the prescribed baking time).
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Nutritional Facts for Maple Roasted Stuffed Bacon Rolls
Serving Size: 1 (64 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 230.0
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 6.6 g
- Cholesterol 56.8 mg
- Sodium 394.4 mg
- Total Carbohydrate 10.6 g
- Dietary Fiber 0.5 g
- Sugars 3.4 g
- Protein 6.6 g
The following items or measurements are not included: