Bacon Wrapped Stuffed Drumsticks Recipes

Steps:

• Roll skin of chicken back. Slice 2 slits in the chicken and place cheddar cheese cubes and then roll skin back up.
• Season the drum sticks with salt and pepper.
• Wrap with bacon.
• Preheat oven 400.
• Fry wrapped drumsticks on medium heat in cast iron skillet (or heavy pan). 12 -15 minutes on each side, until all sides brown.
• While browning drumsticks. Slice onion and tomato.
• Pull off heat and cool off.
• Drain off grease, save about a Tablespoon.
• Put in onions and sauté until lightly wilted.
• Put in tomatoes, salt, pepper, sugar, balsamic vinegar, and oregano.
• Put chicken back in and spoon sauce around the drumsticks.
• Put in oven 25-30 minutes.

Steps:

• Place the lime juice, cilantro or Italian parsley, garlic cloves, sugar, cumin, turmeric, black pepper, and salt in a food processor and give it a few good chops. Preheat oven 375°F. Gently pull the skin from the leg back and stuff the mixture into under the skin. Place the legs on a baking dish and bake for 45 to 50 minutes or until a beautiful golden color appears and the juices run clear.

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.