Roast guinea fowl with chestnut, sage & lemon stuffing

Roast guinea fowl with chestnut, sage & lemon stuffing takes around 2 hours and 5 minutes from beginning to end. For $13.01 per serving, you get a beverage that serves 2. One serving contains 1708 calories, 109g of protein, and 100g of fat. 9 people were impressed by this recipe. This recipe from BBC Good Food requires plain flour, breadcrumbs, sage, and chestnuts. Thanksgiving will be even more special with this recipe. With a spoonacular score of 79%, this dish is good. Try Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange, Guinea fowl with roast chestnuts, and One-pot roast guinea fowl for similar recipes.

Servings: 2

Preparation duration: 45 minutes

Cooking duration: 80 minutes

 

Ingredients:

8 rashers streaky bacon

50g breadcrumbs

50g soft butter

100g cooked chestnuts, quartered

350ml strong chicken stock

1 medium egg, beaten with a fork

¼ tsp ground mace

1 small guinea fowl, about 1kg

zest 2 lemons

1 onion, chopped

2 tbsp plain flour

1 tbsp chopped sage

50g walnuts, finely chopped

cranberry sauce, roast potatoes and vegetables, to serve

Equipment:

bowl

oven

knife

aluminum foil

frying pan

Cooking instruction summary:

First make the stuffing. Soften the onion in the butter very gently, then stir in the sage and cook for 2 mins more. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.For the guinea fowl, wash and wipe out the inside cavity. Mix the butter with some seasoning, then push and spread some under the skin over the breasts, and rub the rest over the legs. Lay the bacon across the breasts, smoothing over, and season with some more pepper. Push the stuffing into the cavity (any extra can be rolled into balls and baked in the oven for the last 20 mins cooking time). You can cover and chill the guinea fowl now for up to 24 hours.To roast, bring the bird out of the fridge 30 mins before. Heat oven to 200C/180C fan/gas 6. Sit the bird in a snug roasting tin with the sliced onion underneath. Roast for 15 mins, then lower the oven to 180C/160C fan/gas 4 and roast for a further 35-45 mins for a 1kg bird (or longer if bigger – use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices are clear, not bloody. Lift the guinea fowl off the onions, onto a platter. Loosely cover with foil, top with a towel (to keep it warm), and rest while you make the gravy.Pour off the juices from the roasting tray into a jug or bowl, and allow to settle. Spoon a tbsp of the fat on top back into the roasting tray, pop on the hob over a low heat (make sure your roasting tray is suitable or transfer contents to a pan), and stir in the flour until it isn’t dusty anymore. Gradually stir in the stock, plus any meat juices after you’ve discarded the rest of the fat, and bubble gently until thickened. Season with salt, pepper, and pinches of sugar if it needs it, then strain into a gravy jug and discard the onions. Serve with the guinea fowl, spooning out the stuffing as you carve, plus cranberry sauce and plenty of vegetables.

 

Step by step:


1. First make the stuffing. Soften the onion in the butter very gently, then stir in the sage and cook for 2 mins more.

2. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.For the guinea fowl, wash and wipe out the inside cavity.

3. Mix the butter with some seasoning, then push and spread some under the skin over the breasts, and rub the rest over the legs. Lay the bacon across the breasts, smoothing over, and season with some more pepper. Push the stuffing into the cavity (any extra can be rolled into balls and baked in the oven for the last 20 mins cooking time). You can cover and chill the guinea fowl now for up to 24 hours.To roast, bring the bird out of the fridge 30 mins before.

4. Heat oven to 200C/180C fan/gas

5. Sit the bird in a snug roasting tin with the sliced onion underneath. Roast for 15 mins, then lower the oven to 180C/160C fan/gas 4 and roast for a further 35-45 mins for a 1kg bird (or longer if bigger – use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices are clear, not bloody. Lift the guinea fowl off the onions, onto a platter. Loosely cover with foil, top with a towel (to keep it warm), and rest while you make the gravy.

6. Pour off the juices from the roasting tray into a jug or bowl, and allow to settle. Spoon a tbsp of the fat on top back into the roasting tray, pop on the hob over a low heat (make sure your roasting tray is suitable or transfer contents to a pan), and stir in the flour until it isn’t dusty anymore. Gradually stir in the stock, plus any meat juices after you’ve discarded the rest of the fat, and bubble gently until thickened. Season with salt, pepper, and pinches of sugar if it needs it, then strain into a gravy jug and discard the onions.

7. Serve with the guinea fowl, spooning out the stuffing as you carve, plus cranberry sauce and plenty of vegetables.


Nutrition Information:

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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