This recipe for bacon roll-ups was handed to me many years ago by the hostess of a party. It’s a very simple appetizer to prepare, and it’s always the first to go. These tiny roll ups must be held together with toothpicks.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup butter
- ¾ cup chopped onion
- 12 cups fresh bread cubes
- 1 ½ pints fresh oysters, coarsely chopped and liquor reserved
- 1 ½ cups chopped celery with leaves
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon thyme leaves
- ½ teaspoon poultry seasoning
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
- Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.
- My method is to coarsely chop oysters: drain and reserve liquor then pulse several times in blender.
- Dressing can be baked in the same oven as the turkey if making on Thanksgiving.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 15 g |
| Sodium | 1180 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
The most surprising savory flavor. Oyster is the secret ingredient to make this dish shine! Also, I used a French loaf and it was perfect.
You have to try this recipe. When I heard of oyster stuffing I thought yuk. But one year I felt brave enough to try it since I was hearing how delicious it is. Well those voices were right. I wouldn’t make stuffing now for my family without oysters or I’d be fired as their head cook! LOL The one thing this doesn’t tell you is you get no fishy taste. Just a depth of flavor that is outstanding. Don’t over do the oysters though. Follow the recipe strictly and you will be okay. If you are skeptical at all delete the oyster liquor and see how it goes. Just add a little chicken broth instead. I always stuff the bird which adds still another depth of flavor. And please do not pulse the oysters, just cut up in small chunks.