Maple Roasted Stuffed Bacon Rolls

Name: Maple Roasted Stuffed Bacon Rolls
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 36-40 serving(s)
Ingredients: 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

Submitted by Manami

"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."

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Ready In:: 1hr 25mins
Ingredients:: 18
Serves:: 36-40

ingredients

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

directions

Bread Crumbs:
Preheat oven to 325°F.
Tear 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.
Measure your bread crumbs (3 generous cups)& place on shallow baking sheet.
Place 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.
Remove from oven and pour crumbs into bowl.
Prepare Stuffing:
Melt 3 Tablespoons butter or margarine in 8-inch skillet over medium heat.
When butter is hot and bubbling, stir in minced onions, celery and garlic.
Saute the vegetables until softened and fragrant, 3 minutes.
Stir in the minced water chestnuts and thyme.
Cook gently for one more minute to release the flavor of the thyme.
Stir in the parsley and remove from the stove.
Pour the contents of the skillet into the bowl with crumbs and fold together to combine.
Replace the skillet to the stove over medium heat and melt 2 more Tablespoons of butter ro margarine.
When hot, add the chicken livers (which have any connective tissue cut away) & patted dry.
Put in a single layer and sear on both sides until golden.
Reduce the flame, cover & simmer for 2 mintes just to cook through. (Avoid overcooking the liver. They should retain pinkness in the center.).
Uncover 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.
Remove the livers to a cutting surface and allow them to cool slightly.
Meanwhile, pour the butter or margarine out of the skillet but do not wipe out the interior.
Place the skillet back over medium heat and pour in the chicken or vegetable stock.
Bring to boil and reduce by half as you occasionally scrape any bits or caramelized liver and vegetables up off the bottom of pan.
While the stock reduces, chop the chicken livers into small but still textural pieces making sure they don't become "pastelike".
Fold into the bowl of crumbs.
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 or margarine".
Pour the reduced stock/butter mixture into the bowl of crumbs and when just warm, stir in the beaten egg.
Season well with salt & freshly ground pepper.
To work with bacon: Lift small walnut sized portions of the stuffing mixture and gently squeeze to help the crumbs bind together.
Roll each portion into a ball and place on tray.
Cut your pkgs of bacon in half "crosswise" on your work surface.
Continue assembling as many pairs of bacon strips as can comfortably fit on your work surface.
To assemble: Brush the exposed (facing up) side of the bacon lightly with some maple syrup.
Take one ball stuffing and place in the center where the two pieces of bacon cross and overlap.
Wrap the exposed bacon around the stuffing alternating with the bottom, side, top and side strips.
Secure the roll with one or two tooth picks.
If not baking right away, cover with plastic wrap and refrigerate until needed.
Roasting: Place the stuffed bacon rolls on a roasting rack that sits over a shallow baking sheet.
Roast them in your preheated oven until crisp and piping hot throughout, about 30-35 minutes.
Serve hot or at least warm.
Since 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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RECIPE SUBMITTED BY

Manami

Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)>  I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself. During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing />

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