I love this recipe it works a hot appetizer or buffet service

They are so good a nice crunchy outside tender and moist on the inside.

with all the flavor of the holidays packed in to a mouth full

Great for cocktails with early arriving guest the night before Thanksgiving.

Or a perfect way to use leftover

1 (6.5 ounce) packet cornbread stuffing mix
1 large egg
1/3 cup milk
1/2 cup chopped white onion
2 cloves garlic, minced
1/2 cup chopped parsley
1 /2 apple chopped
1 cup chopped pecans
2 Italian sausage links, casings removed and torn into chunks
1 teaspoon curry powder
1 teaspoon lemon zest
15 slices bacon, cut in half


  • Preheat oven to 350°F.
  • In a large mixing bowl, combine the  stuffing mix, egg and milk. Mix with a wooden spoon.
  • Add the onion, garlic, parsley, apple and pecans. Mix to combine.2013-11-18-bacon-wrapped-stuffing-5-680x324
  • Add the torn sausage, curry powder and lemon zest. Mix
  • Arrange the bacon strips on a baking sheet. Take a small mound of stuffing and form a little log, or finger. Place the mound in the center of each bacon strip. Wrap the bacon around the stuffing.
  • Bake for 45 minutes, or until bacon is crispy and stuffing is browned and cooked through.