Food & Recipes

Stuffing Rumaki

by Rachael Ray Show Staff 9:00 AM, November 26, 2013

Aired November 26, 2013

Serves 6

3 cups leftover stuffing 

6 slices bacon, cut in half

12 water chestnuts


Preheat oven to 425˚F.

Moisten hands in a dish of warm water and form stuffing logs the size of two bites. Place a sliced water chestnut on a work surface, top with stuffing and wrap with 1 half-slice of bacon, overlapping to cover surface. Secure with toothpick. Arrange on parchment-lined baking sheet and cook to crisp and well-browned, 20 minutes.