Name: Roasted guinea fowl with herb and pecan stuffing
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: 2.00 guineafowl deboned; 250.00 ml onion coarsely diced; 30.00 ml butter; 125.00 ml pecan nuts finely chopped; 15.00 ml fresh herbs chopped; 5.00 ml freshly ground black pepper; 750.00 ml breadcrumbs white or brown

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Ingredients (7)

2.00

guineafowl — deboned

STUFFING

250.00 ml	onion — coarsely diced
30.00 ml	butter
125.00 ml	pecan nuts — finely chopped
15.00 ml	fresh herbs — chopped
5.00 ml	freshly ground black pepper
750.00 ml	breadcrumbs — white or brown

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Method:

STUFFING: In a deep pan, sauté onion with half the butter until golden brown (about 10 minutes), stirring from time to time with a wooden spoon. Remove from heat and allow to cool slightly.
Add remaining ingredients and mix thoroughly. Stuffing should be moist but malleable.
Shape some stuffing into a ball the size of a tennis ball and place it in the middle of each boned guinea fowl. Wrap bird around stuffing to resemble its original unboned shape and secure legs by crossing them over and tying with twine.
Roast at 240 ºC for about 40 minutes, or until juices run clear when bird is pierced at thickest part, basting occasionally with pan juices.
Remove birds from oven and allow to rest for 10 minutes before serving with a light gravy made from a little white wine and pan juices.