Recipe: Stuffed Guinea Fowl

This game bird boasts flavours of both chicken and pheasant for a delicious alternative to turkey
ByJasmine BandaliTuesday , 16 December 2014
Recipe: Stuffed Guinea Fowl

Serves 4
2 stale rolls, sliced
120ml warm milk
1 shallot, diced
50g mushrooms, diced
1 tbsp butter
150g veal sausage meat
150g chestnuts, cooked (vacuum-packed), chopped
1 egg
1 tsp dried thyme
80g breadcrumbs
1 guinea fowl, approx. 1.4 kg
4-5 tbsp melted butter

1 Soften the rolls in the milk and leave to cool.
2 Fry the shallot and the mushrooms in the hot butter and then add to the bread and milk mixture.
3 Stir in the sausage meat, chestnuts, egg and the thyme.
4 Season with salt and ground black pepper and mix well.
5 Add the breadcrumbs and adjust seasoning if necessary.
6 Heat the oven to 180C.
7 Fill the guinea fowl with the stuffing mixture and fasten with kitchen twine.
8 Brush all over with half the butter, season with salt and ground black pepper and place in a roasting tin.
9 Roast for around one hour, adding water when necessary. Half way through the cooking time, brush with the remaining butter and baste every 10 minutes or so until done.

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