1 (6.5 ounce) packet Betty Crocker cornbread stuffing mix
1 large egg
1/3 cup milk
1/2 cup chopped white onion
2 cloves garlic, minced
1/2 cup chopped parsley
1/2 apple chopped
1 cup chopped pecans
2 Italian sausage links, casings removed and torn into chunks
1 teaspoon curry powder
1 teaspoon lemon zest
15 slices bacon, cut in half
Preheat oven to 350.
In a large mixing bowl, combine the Betty Crocker stuffing mix, egg and milk. Mix with a wooden spoon.
Add the onion, garlic, parsley, apple and pecans. Mix to combine.
Add the torn sausage, curry powder and lemon zest. Mix to combine.
Arrange the bacon strips on a baking sheet. Take a small mound of stuffing and form a little log, or finger. Place the mound in the center of each bacon strip. Wrap the bacon around the stuffing.
Bake for 45 minutes, or until bacon is crispy and stuffing is browned and cooked through.