Guinea Fowl Stuffed with Prunes

0
Average: 0 (0 votes)
(0 votes)
Guinea Fowl Stuffed with Prunes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
Ingredients
1 day-old White roll
4 Pork sausage
1 Tbsp thyme
salt
freshly ground peppers
1 Guinea fowl (boneless)
12 Dried plums
2 rosemary
2 Tbsps olive oil
200 milliliters white wine
200 milliliters Chicken broth
4 centiliters white Port wine
How healthy are the main ingredients?
olive oilthymesaltrosemary

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

Soak the bread in a little water.

3.

Remove the sausage from the casings. Mix with the thyme and season with salt and pepper.

4.

Lay out the guinea fowl on a clean work surface, skin-side down. Spread the filling over the top, arrange 8 plums down the center and truss with butcher's twine. Sear on all sides in a roasting pan in hot oil. Deglaze with wine and add the rosemary and remaining plums. Roast for 40-50 minutes, basting occasionally with the chicken broth. Add the port and season with salt and pepper. Slice the guinea fowl and serve with the pan sauce.