Maple Roasted Stuffed Bacon Rolls
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Yellow Onion (minced)1 cup
Celery (minced)2 large
Garlic (cloves, minced)1 cup
Water Chestnut (minced)2 tsps
Thyme Leaves (chopped fresh)Directions:
1
Special equipment: Food processor Shallow baking sheet and roasting rack wooden tooth picks For the bread crumbs: Preheat the oven to 250 degrees F
2
Tear the bread into pieces (leave the crusts on) and place in the bowl of your food processor fitted with the steel blade and process until of fine crumb consistency (see note)
3
Measure your bread crumbs (3 generous cups) and place on a shallow baking sheet
4
Place in the oven and set your timer for 10 minutes
5
When the timer goes off, check the crumbs
6
They should feel dry with a light golden color
7
If still soft, swish them around to redistribute and place back into the oven for a few minutes and check again but don't allow them to scorch
8
Remove from the oven and pour the crumbs into a bowl
9
Note: Generally, between 5 and 6 slices of bread will yield 1 cup of crumbs
10
To prepare the stuffing: Melt 3 tablespoons butter in an 8inch skillet over medium heat
11
When the butter is hot and bubbling, stir in the minced onions, celery and garlic
12
Saute the vegetables until softened and fragrant 3minutes
13
Stir in the minced water chestnuts and thyme
14
Cook gently for one more minute just to release the flavor of the thyme
15
Stir in the parsley and remove from the stove
16
Pour the contents of the skillet into the bowl with the crumbs and fold together to combine
17
Replace the skillet to the stove over medium heat and melt 2 more tablespoons of butter
18
When hot, add the chicken livers in a single layer and sear on both sides until golden
19
Reduce the flame, cover and simmer for 2 minutes just to cook through
20
(Avoid overcooking the liver
21
They should retain pinkness in the center
22
) Uncover the skillet, raise the heat and cook just a bit to caramelize the bits of onion and liver that cling to the bottom of the skillet
23
Remove the livers to a cutting surface and allow them to cool slightly
24
Meanwhile, pour the butter out of the skillet but do not wipe out the interior
25
Place the skillet back over medium heat and pour in the chicken stock
26
Bring the stock to a boil and reduce by 1/2 as you occasionally scrape any bits of caramelized liver and vegetables up off the bottom of the pan
27
While the stock reduces, chop the chicken livers into small but still textural pieces making sure they don't become "pastelike"
28
Fold into the bowl of crumbs
29
When not more than 1/2 cup of stock remains in the skillet, remove from the stove and *swirl in the remaining 3 tablespoons butter
30
Pour the reduced and concentrated stock/butter mixture into the bowl of crumbs and when just warm, stir in the beaten egg
31
Season well with salt and freshly ground black pepper
32
To work with bacon: Lift small walnut sized portions of the stuffing mixture and gently squeeze to help the crumbs bind together
33
Roll each portion into a ball and place on a tray
34
Cut your packages of bacon in half widthwise using sharp kitchen shears
35
Take two pieces of bacon (equal to 1 whole piece) and lay them in a "crisscross" on your work surface
36
Continue assembling as many pairs of bacon strips as can comfortably fit on your work surface
37
To assemble bacon rolls: Brush the exposed (facing up) side of the bacon lightly with some maple syrup
38
Take one ball of stuffing and place in the center where the two pieces of bacon cross and overlap
39
Wrap the exposed bacon around the stuffing alternating with the bottom, side, top and side strips
40
Secure the roll with one or two tooth picks
41
If not baking right away, cover with plastic wrap and refrigerate until needed
42
To roast: Preheat the oven to 375 degrees
43
Place the stuffed bacon rolls on a roasting rack that sits over a shallow baking sheet
44
Roast them in a preheated oven until crisp and piping hot throughout, about 30 to 35 minutes (see TimeManagement Tip)
45
Serve hot or at least warm