These savory bites combine flavorful stuffing with crispy bacon for the perfect party snack or holiday appetizer. Easy to make and irresistibly delicious, they’re sure to be a crowd-pleaser at any gathering.
Start by heating some oil in a large skillet over medium heat. Toss in the red bell pepper, celery, and onion, and cook them, stirring occasionally, until they’re nice and soft—this should take about 5 to 10 minutes. While that’s cooking, go ahead and preheat your oven to 375°F (190°C).
In a big bowl, mix together the stuffing mix, cream cheese, butter, and the beaten egg. Pour in the hot water and stir everything well until it’s all combined. Let the mixture sit for about 10 minutes so the liquid can soak in. Once that’s done, fold in the cooked veggies.
Next, shape the mixture into small balls, about an inch in size. Pour some bread crumbs into a shallow bowl and roll each ball around in them. Place the crumb-coated balls on a baking sheet and gently press them down a little to form patties. Wrap each patty with a slice of bacon.
Pop the tray into your preheated oven and bake for about 10 minutes, or until the bottoms are golden and crispy. Then, flip each one over and bake for another 10 minutes until the bacon is crisp all around. Serve warm and enjoy!
- Use toothpicks to secure the bacon tightly around the stuffing balls.
- Cook on a wire rack to allow the bacon to crisp evenly.
- Avoid overcrowding the pan to ensure even cooking and browning.
These savory bites combine crispy bacon with flavorful stuffing for a perfect balance of textures. They make a great appetizer or side dish that everyone will enjoy. The combination of smoky and herby flavors is truly irresistible.
Serve warm alongside a fresh green salad or roasted vegetables. They also pair well with a dipping sauce like cranberry chutney or a tangy mustard dip for added flavor. Perfect for holiday gatherings or casual parties.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness rather than using the microwave. These can also be frozen before cooking for up to one month; thaw before baking.
