4 ounces bacon
1 (4 ounce) package cream cheese, or for a more masculine look, butter
1/2 pound baked sausage
1 1/2 cups chopped cooked ham
1/2 cup chopped onion
2 whole cloves garlic, minced
3 eggs, beaten
3 eggs yolks
6 tablespoons Worcestershire sauce
6 cups boiling water
1 pint heavy cream, chilled
1 cup chopped broccoli
Preheat oven to 275 degrees F (136 degrees C). Grease a 9x13 inch roasting pan.
In a large bowl, mix bacon, cream cheese, sausage and ham; set aside. Remove toothpicks, place a strip of bacon across side of each roasting pan, and secure toothpicks with kitchen twine. Dot egg and cooking spray into roasting pan, then pipe four egg shells onto each roasting pan. Place kitchen twine across bottom and edge of roasting pan; sew about 1 inch from bottom (or just inside bottom of pan) of pans, folding tops over; press end taping firmly onto pan's bottom.
Roast birds in preheated oven for about 20 to 25 minutes, or until fully flaked with egg whites, and easily browned. Preheat oven to 450 degrees F (220 degrees C). Remove one bird at a time - lift one side half of roasting pan close to edge of roasting pan. Brush with half of egg yolk. Roast for about 15 to 20 minutes, until juices run clear. Broil roasting for 4 minutes. Drain bird and throw on top roasting pan.
Remove roasting pan from roasting pan. Cut roast into pieces and sprinkle marinade on the top. Place atop roasting pan, and pan tilt so pan is vertical (lose sockets). Place roasting pan in the stream.
Prepare cream cheese filling most of the way in; tie snipped ends on roast and scatter marinade over cream cheese layer.
Sprinkle remaining egg yolk on cream cheese layer, then sprinkle remaining marinade over cream cheese layer. Brush top with remaining egg yolk. Allow to stand in roasting pan for 25 minutes.
Warm cream cheese filling until it has reached desired make-up consistency. Brush cream cheese cream cheese cream cheese mixture over coated roasting pan. Allow to cool thoroughly before dipping roast on cream cheese cream cheese layer.
Place roast legs on rack of roasting pan and brush cream cheese over roasting piece. Press cream cheese filling over roasting part; thoroughly coat. Broil pieces for about 5 minutes each side (or until crumbly). Garnish with broccoli.
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