Guinea Fowl Filled with Veal Sausagemeat
ready in 1 hr 30 min.
- 2 day-old Bread roll (sliced)
- ½ cup warm milk
- 1 shallot (diced)
- ⅔ cup Mushrooms (diced)
- 1 tablespoon butter
- 1 cup Sausage meat
- 1 ¼ cups Chestnuts cooked (vacuum-packed), chopped
- 1 egg
- 1 teaspoon dried thyme
- breadcrumbs (as required)
- 1 Guinea fowl (approx. 1.4 kg)
- 4 tablespoons melted butter
Soften the rolls in the milk and leave to cool.
Fry the shallot and the mushrooms in the hot butter and then add to the bread and milk mixture.
Stir in the sausagemeat, chestnuts, egg and the thyme. Season with salt and ground black pepper and mix well. If necessary add some breadcrumbs and season to taste.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Fill the guinea fowl with the stuffing mixture and fasten with kitchen twine. Brush all over with half the butter, season with salt and ground black pepper and place in a roasting tin.
Roast for around 1 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.