Best Bacon Wrapped Stuffed Drumsticks Recipes

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BACON WRAPPED STUFFED DRUMSTICKS



Bacon Wrapped Stuffed Drumsticks image

You know the old saying "Bacon Makes Everything Better" Well, we all know that is not true but in this recipe the Bacon adds a dimension to the dish that pushes it over the top! Don't be scared by the recipe it is easier to do than first glance will lead you to believe and the end result is delicious!

Provided by jubileejjones

Categories     Poultry

Time 1h

Yield 12 Drumsticks, 6-12 serving(s)

Number Of Ingredients 10

12 chicken drumsticks
maple bacon (any bacon reallyà I used Peppered Bacon)
sharp cheddar cheese (or whatever cheese you like)
1/2 red onion, sliced
1 tomatoes, sliced
kosher salt
cracked pepper
1 1/2 tablespoons sugar
1 tablespoon balsamic vinegar
1 bunch oregano (chopped)

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.

Nutrition Facts : Calories 256.9, Fat 12.7, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.2, Carbohydrate 5.3, Fiber 0.4, Sugar 4.5, Protein 28.4

BACON-ROASTED CHICKEN WITH POTATOES



Bacon-Roasted Chicken with Potatoes image

Bacon-wrapped drumsticks and thighs with baby Dutch yellow potatoes, roasted with onions and herbs, a very delicious and simple dinner. We love dark meat, but you can use breasts if your prefer. My husband loves it.

Provided by Cindy Faulkner

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 ½ pounds baby Dutch yellow potatoes
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
  • Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
  • Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 24.6 g, Cholesterol 155.2 mg, Fat 27.7 g, Fiber 3.9 g, Protein 48.2 g, SaturatedFat 8 g, Sodium 973.7 mg, Sugar 2 g

STUFFED DRUMSTICKS WITH BACON, BRANDY AND THYME



Stuffed Drumsticks with Bacon, Brandy and Thyme image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

6 turkey drumsticks (about 12 ounces each)
2 cups coarsely ground pork
6 strips bacon, finely chopped
1 1/2 teaspoons dried thyme
3/4 teaspoon very finely minced garlic
1 1/2 cups fresh bread crumbs
3 eggs, beaten well
1 tablespoon brandy
3/4 teaspoon salt
3/4 teaspoon fresh ground pepper
Big pinch ground allspice
2 cups brown veal or beef stock
4 tablespoons unsalted butter, chilled, plus extra for basting
Finely chopped parsley, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Bone drumsticks completely, or ask your butcher to bone them for you. Remove all bones, cartilage and tendons, but be sure to keep skin intact. Season inside and out with salt and pepper. In a mixing bowl combine next 10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing each drumstick evenly under skin. Place in a roasting pan, skin side up. Roast for 30 minutes, basting once after 15 minutes with softened butter, or until skin is golden brown and puffy. Remove drumsticks to a warm platter, cover and keep warm while preparing sauce.
  • Place roasting pan over high heat. Add stock and deglaze, scraping up browned bits and incorporating them into sauce. Boil until half of liquid evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and sauce is lightly thickened.
  • Serve turkey on warm dinner plates, surrounded with sauce and sprinkled with parsley.

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