8 broiler-fryer chicken thighs, boned
3 slices bacon
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. sherry
1/4 tsp. poultry seasoning
1/4 tsp. pepper, divided
2 c. soft bread crumbs
1/2 tsp. garlic salt

In a small fry pan, over low heat, cook bacon about 10 minutes or until crisp. Remove bacon from fry pan and drain; crumble and set aside. Pour off bacon drippings, leaving 2 tablespoons in fry pan and reserving remainder. Add celery and onion to drippings in fry pan; saute about 5 minutes or until soft.

Remove fry pan from heat and add sherry, poultry seasoning, 1/8 teaspoon of the pepper, bread crumbs and crumbled bacon; stir until thoroughly mixed. Spoon 2 tablespoons of stuffing mixture onto each thigh; roll up and fasten with wooden picks or skewers. Arrange stuffed thighs in shallow casserole. Brush thighs lightly with bacon drippings; sprinkle with garlic salt and remaining 1/8 teaspoon pepper. Preheat oven to 450 degrees. Bake at 450 degrees for 5 minutes; reduce heat to 350 degrees and bake for about 45 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.