Philadelphia Main Line Classics

The Saturday Club | Joan Walling Gray

1/4 cup butter or margarine

1/2 cup water

1-1/2 cups packaged herb-seasoned stuffing

1 egg, slightly beaten

1/4 pound hot or mild bulk pork sausage

1/2-2/3 pound sliced bacon

In saucepan, melt butter in water; add to stuffing, mix. Add egg and sausage; blend thoroughly. Chill 1 hour for easier handling. Shape into small oblongs, about size of pecans. Cut bacon slices into thirds. Wrap each piece of stuffing mixture with bacon fasten with toothpick. Preheat oven 375°. Place on rack in shallow pan. Bake 35 minutes or until brown and crisp, turning at halfway point in cooking. Drain on paper towel and serve hot.

Note: These may be frozen before baking; just thaw and bake.

Yield: 3 dozen

Notes:

1. Made these larger than suggested to have 20 total

2. Found the batter to be quite sticky; placed in the fridge ~30 minutes to firm up before forming into shape

3. Baked according to direction & then broiled a couple minutes to cook the bacon a bit more