Stuffing Rumaki

Rach uses leftover stuffing to update traditional rumaki.


  • 3 cups leftover stuffing
  • 6 slices bacon, cut in half
  • 12 water chestnuts


Pre-heat the oven to 425?F.

Moisten your 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.

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