Bacon Ricotta Stuffing Recipes

RICOTTA-STUFFED BACON-WRAPPED DATES

Steps:

• Preheat oven to 450 degrees F.
• Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates.
• Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese.
• Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.

BACON & RICOTTA STUFFING

Steps:

• Fry the bacon in a dry pan until crisp. remove and set aside.
• In the same pan, fry onions and garlic until golden.
• Combine the ricotta, egg, parmesan, breadcrumbs, and herbs.
• Add the bacon & onion, and mix to combine.
• Use to stuff the meat, or bake in a casserole dish at 180C for 20 minutes.

CHICKEN LEGS WITH RICOTTA AND BACON STUFFING

Steps:

• TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely.
• Fry in a dry pan until crisp.
• Remove cooked bacon and set aside.
• In the same pan, heat the oil and cook the onion and garlic until soft.
• Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl.
• Mix together, lightly, to combine ingredients.
• PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4).
• Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin.
• Gently push the stuffing mixture evenly under the skin.
• Draw the skin back over the stuffing.
• Place the chicken in a lightly oiled, shallow roasting pan.
• Brush chicken with the melted butter.
• Roast for 45 minutes, or until the chicken is cooked thoroughly.
• Remove from oven and allow to sit for 5 minutes before serving.

BACON STUFFING

Steps:

• Preheat oven to 400°F.
• Break dry bread inot bite-size pieces and place in a large bowl.
• Fry bacon on medium-high heat until crisp; add onion, celery, and butter. Sauté for 5 minutes. Set aside.
• Add egg, herbs, chicken stock and slightly cooled bacon/vegetable mixture to the bread. Mix well.
• Spoon stuffing into a lightly greased 9x5 loaf pan and bake at 400F for 45 minutes.
• Remove pan from the oven, invert onto a serving plate, slice and serve.

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
• Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
• Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
• Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.