Yes, you read that right.
I thought long and hard to come up with this one my friends. It all started with the Sweet Chicken Bacon Wraps over 6 years ago. My most requested appetizer recipe ever. Click here for that recipe. After that I ventured further into all things wrapped in bacon and made these beauties….
There is no denying it. Everyone loves almost anything that you can wrap in bacon, then dredge in a chili powder and brown sugar.
So I started to think about what else would taste great nestled in a little bacon blanket. I started asking my husband, and my kids and my friends. What is comfort food to you. What makes your think of all things homey and good in life. What food makes your taste buds scream “YES”. More than once I heard stuffing (or dressing depending on where you are from). My mother-in-laws stuffing balls come to mind and I knew I had it. The next great bacon wrapped wonder.
I must say. These were beyond perfection. After they had cooled just enough to bite into one, after I had the first taste, that savory sausage stuffed, the crunchy bacon, the hint of spicy sweetness from the chili powder brown sugar mixture, once I devoured that first one, I knew this was a winner.
I brought some to my husband and my boys and watched as their eyes nearly rolled in the back of their heads. yes, I had done it!
So you can whip these bad boys up, or here's an idea…..leftover Thanksgiving stuffing next week?? I think it just might be crying out for a little bacon love. I used an organic stuffing mix but you can use whatever mix you like.
You can thank me later.
Bacon Wrapped Sausage Stuffing Balls
recipe from Lisa@The Cutting Edge of Ordinary
Makes about 30 balls
1 pound ground pork sausage
1 small onion, minced
2 stalks celery, minced
1- 6oz box stuffing mix (unprepared, I use Arrowhead Organic Stuffing mix – 10oz)
3 eggs, beaten
1 cup chicken broth
1 pound bacon
For the Brown Sugar/Chili Mixture
2/3 cup packed brown sugar
2 tablespoons chili powder
Add onions and celery to skillet and cook until vegetables are soft and onions are clear. Place the sausage in the skillet and continue to cook until sausage is fully cooked. If there is a lot of grease, drain it. My sausage wasn’t overly greasy. Add the dry stuffing mix to sausage and stir to combine. Transfer to a bowl and then stir in the eggs and chicken broth making sure entire mixture is completely combined.
Using a cookie scooper, scoop the mixture into balls (a little smaller than a golf ball). Place onto a cookie sheet and put into fridge for about 30 minutes so they firm up. Prepare another sheet pan for baking. Line this with aluminum foil and place a cooling rack over the top. This will keep the stuffing balls from sitting in bacon grease. Wrap each ball in a half slice of bacon. I didn't need to use toothpicks to keep them together. Once the bacon cooks it will wrap itself around the stuffing ball. Roll in brown sugar/chili powder mixture and place on top of the cooling rack.
Bake in a preheated 400º oven for 18- 20 minutes, or until the bacon is crispy. Let cool 10 minutes before eating. Serve warm.