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Stuffed guinea fowl


Stuffed guinea fowl

Perfect for the holiday menu, stuffed guinea fowl is simple to prepare thanks to oven cooking. Here is our recipe.

If you love bringing the flavor of tradition to the table, especially during the holidays, then stuffed guinea fowl is the recipe for you. Despite an almost regal appearance, its preparation is really simple and the filling is easy to customize according to your tastes.

Each family has its own recipe and its own balance of flavours. We offer you one with minced meat, sausage, mushrooms and chestnuts . The result is a real triumph of flavors which will blend together during cooking, flavoring each other. As a side dish you can cook the potatoes in the same pan. In short, if you have a lot of preparations to do, baked stuffed guinea fowl will make things a lot easier for you.

Guinea fowl
Guinea fowl

Ingredients

For the stuffed guinea fowl

  • Guinea fowl – 1.5 kg
  • Minced meat – 200 g
  • Sausage – 200 g
  • Boiled chestnuts – 100 g
  • Dried mushrooms – 30 g
  • Grated Parmesan – 50 g
  • Sliced ​​bread – 100 g
  • Whole milk – 1 glass
  • Eggs – 1
  • Vegetable broth (also stock cube) – to taste
  • Rosemary – 1 sprig
  • Garlic – 1 clove
  • Salt – to taste
  • Pepper – to taste
  • Extra virgin olive oil – to taste

Preparation

How to prepare the stuffed guinea fowl recipe

1

First make sure you soak the dried mushrooms in warm water.

2

Then make sure that the guinea fowl is well cleaned and, if necessary, remove any feathers directly with the flame on the stove. Then rinse it under running water and dry with kitchen paper.

3

Now prepare the filling: crumble the sausage into a bowl and add the minced meat. Soak the bread in the milk , then squeeze it and add it to the mixture. Coarsely chop the chestnuts and dried mushrooms with a knife and add them. Complete with the chopped rosemary and garlic , parmesan , egg , salt and pepper and mix everything well.

4

Use the mixture to stuff the guinea fowl, pressing well to compact it. To close the hole, tie the two legs together with a piece of kitchen string.

5

Place the guinea fowl in a baking dish suitable for cooking in the oven, sprinkled with a drizzle of oil. Also use oil, salt and pepper to season the meat externally, massaging with your hands so as to distribute the flavors in all points.

6

Cook the guinea fowl in the oven at 190°C for an hour . Halfway through the time, sprinkle with the broth and continue cooking. To make sure it is cooked you can measure the temperature in the center of the breast : it should be 75-80°C. Leave to cool before removing the string and portioning the meat.

See how simple it is to make this second Christmas dish ? During its cooking time you will have plenty of time to dedicate yourself to other preparations. To prepare a main course and side dish in one go, add some new potatoes or cut them into 2 cm pieces, season them with oil, salt and pepper and let the two cook together in the oven since the times coincide.

To give the dish a sweet and sour aftertaste, you can add a handful of knife-cut apricots or dried plums to the filling. The idea of ​​giving the dish a crunchy note with dried fruit is also excellent.

However, if you prefer something equally sumptuous but quicker to prepare then we recommend the more classic baked guinea fowl .

Conservation

Stuffed guinea fowl will keep in the fridge for a couple of days.

Read also
Christmas second courses: 10 fantastic recipes

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