1/2 c. finely chopped celery
1/2 c. finely chopped onion
3 tbsp. bacon drippings
2 tbsp. dry sherry
1/4 tsp. poultry seasoning
1/4 tsp. pepper
2 c. soft bread crumbs
3 slices bacon, cooked, crumbled
8 chicken thighs, boned, skin intact
1/2 tsp. garlic salt

Saute celery and onion in 2 tablespoons of the bacon drippings in medium skillet over medium heat until soft, about 4 minutes; remove from heat. Add sherry, poultry seasoning and 1/8 teaspoon of the pepper; mix well. Add bread crumbs and bacon; mix well.

Place chicken thighs, skin side down, on flat surface. Spread each thigh with 2 tablespoons of the bread crumb mixture; roll up and fasten with wooden picks.

Place thighs seam side down in single layer in shallow baking dish. Brush lightly with remaining 1 tablespoon bacon drippings; sprinkle with garlic salt and remaining 1/8 teaspoon pepper. Bake in preheated 450 degree oven for 7 minutes. Reduce oven setting to 350 degrees; bake until chicken is golden and fork-tender, about 45 minutes longer.