Guinea Fowl with Chestnut Stuffing
71 / 100
ready in 1 hr 30 min.
- 150 grams Chestnuts (cooked)
- 2 White rolls (old fashioned)
- 120 milliliters milk
- 1 shallot
- 50 grams button Mushroom
- 1 Tbsp butter
- 150 grams Veal sausage
- 1 egg
- 1 tsp dried thyme
- 1 Guinea fowl about 1.4 kg (approximately 3 pounds)
- breadcrumbs (as needed)
- 4 Tbsps melted butter
Chop the chestnuts. Cut the bread into slices and soak in the hot milk. Let cool. Peel and finely chop the shallot. Clean the mushrooms and cut into very small cubes. Sweat the mushrooms and shallots in the hot butter and add to the soaked bread. Mix the veal, chestnuts, egg, thyme, salt and pepper in with the mushroom mixture. Add breadcrumbs as needed.
Preheat the oven to 180°C (approximately 350°F).
Rinse the guinea fowl and pat dry. Fill with the veal mixture and tie with kitchen string. Brush all around with butter, salt and pepper and place in a roasting pan. Cook for about 1 hour, Pouring in a little water as needed. Brush occasionally with the remaining butter and the juices.