Thanksgiving meatmas: Meat stuffed with meat wrapped in meat.

Making:

Sausage stuffed chicken wrapped in cherry wood smoked bacon with a cherry shallot sauce

6 servings prepared 

Here's what I have:

26.4 oz of chicken breast 

16 oz Italian sausage 

9 strips Cherrywood thick-cut bacon

The sauce:

1 oz red wine vinegar 

2 tablespoons Cherry preserves 

1 teaspoon butter

4 oz shallot

1/4 cup vegetable broth 


Preparation:

The sausage was split into three equal parts and rolled into a long shape. These were then set to the side. Next the chicken was flattened with a meat tenderizing mallet until it was spread out enough to place the sausage inside and wrap the chicken around it. These were secured with toothpicks and then three strips of bacon or used to wrap around the chicken. Any Loose Ends of bacon were secure to the chicken with toothpicks as well. 

The oven was preheated to 375°, total bake time was 75 minutes.

To make the sauce a bit of butter was melted in a sauce pan.  The shallots were added and cooked until soft. Next vegetable broth was added along with the cherry preserves. This was allowed to cook until boiling, the vinegar was added and the heat turned down.  The sauce was then allowed to cook until reduced.

The plate!

One chicken is enough for two servings. 

- Kris