Recipe: Stuffed Chicken Thighs (using soft bread crumbs and bacon) (1988)

STUFFED CHICKEN THIGHS

1/2 cup finely chopped celery
1/2 cup finely chopped onion
3 tablespoons bacon drippings
2 tablespoons dry sherry
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper, divided use
2 cups soft bread crumbs
3 slices bacon, cooked, crumbled
8 chicken thighs, boned, skin intact
1/2 teaspoon garlic salt

Saute celery and onion in 2 tablespoons of the bacon drippings in medium skillet over medium heat until soft, about 4 minutes; remove from heat.

Add sherry, poultry seasoning and 1/8 teaspoon of the pepper; mix well. Add bread crumbs and bacon; mix well.

Place chicken thighs, skin side down, on flat surface. Spread each thigh with 2 tablespoons of the bread crumb mixture; roll up and fasten with wooden picks.

Place thighs seam side down in single layer in shallow baking dish. Brush lightly with remaining 1 tablespoon bacon drippings; sprinkle with garlic salt and remaining 1/4 teaspoon pepper.

Bake in preheated 450 degree F oven 7 minutes. Reduce oven setting to 350 degrees F; bake until chicken is golden and fork-tender, about 45 minutes longer.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Country Cooking, The Best of Favorite Brand Name Recipes, December 20, 1988