I have to thank Esther Heithoff, Carroll, Iowa for contributing this recipe to “Holiday Delights 1992."
It is easier to make that I thought it would be, and more delicious.
The thighs boned easily with a small, sharp ‘Granny’ knife, and the amount of dressing was just right. I used my muffin scoop, a size 24, to portion the dressing onto the thighs, and used my turkey skewers to close the thighs to hold in the dressing. I used some leftover 3 grain dinner rolls and made them into crumbs in my food processor. Do use the sherry if you have it, it added a lot to the bacon-flavored dressing. The original recipe calls for 2 thighs per person, we think one was plenty. I’ve made this several times now; a rack in a shallow pan is a good idea, as the skin drips fat into the pan.
Remember, this should be assembled just before baking; to prevent bacteria build-up.
What I especially liked about this recipe is that it bakes almost an hour, and you have plenty of time to prepare the rest of your meal.
Stuffed Chicken Thighs
1/2 Cup Celery -- finely chopped
1/2 Cup Onion -- finely chopped
3 Tablespoons Bacon Drippings
2 Tablespoons Dry Sherry
1/4 Teaspoon Poultry Seasoning
2 Cups Soft Bread Crumbs
3 Slices Bacon -- cooked and crumbled
8 Each Chicken Thighs -- boned, with skin
1/2 Teaspoon Garlic Salt
Cook bacon. Sauté celery and onion in 2 tbsp. of the bacon drippings, until soft, about 4 minutes; remove from heat. Add sherry, poultry seasoning and 1/4 tsp. pepper; mix well. Add bread crumbs and bacon; mix well.
Place chicken thighs, skin side down, on flat surface. Spread each thigh with 2 tbsp. of the bread mixture; roll up and fasten with wooden picks.
Place thighs, seam side down, in a single layer in a shallow baking dish. (I think a shallow pan with a rack is a good idea). Brush lightly with remaining 1 tbsp. of bacon drippings; sprinkle with garlic salt and remaining pepper.
Bake in preheated 450° oven, 7 minutes. Reduce oven to 350° and bake 45 minutes longer.
Preparation time: 1 1/2 hours.
Per Serving: 196 Calories; 13g Fat (62.8% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 521mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.