Roasted guinea fowl with herb and pecan stuffing

Recipe from: 6/11/1997 12:00:00 AM
Ingredients 8
Servings 5


  • 2
    free-range guinea fowl, deboned
  • 250
    coarsely diced onion
  • 30
  • 125
    finely chopped pecan nuts
  • 15
    freshly chopped herbs of your choice
  • 5
    cracked or milled black pepper
  • 750
    soft white or brown breadcrumbs


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.

Read more on: poultry  |  roast

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