Guinea Fowl with Herb Bread Stuffing
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
752
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 752 cal. | (36 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,052 mg | (26 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 404 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 day-old White rolls
- 150 milliliters milk
- 1 Guinea fowl (about 1.5 kg)
- Sea salt
- freshly ground peppers
- 1 egg
- 2 Tbsps mixed chopped Fresh herbs (Rosemary and parsley)
- 1 generous pinch freshly grated Nutmeg
- 1 generous pinch grated Lemon peel (organic)
- 2 Tbsps breadcrumbs
- 4 Tbsps Canola oil
- 50 grams butter
- 1 garlic clove
Preparation steps
1.
Cut bread into thin slices. Heat milk and pour over roll slices. Soak for 10 minutes.
2.
Rinse guinea fowl inside and out. Pat dry. Cut up back and trim. Place skin-side down on a work surface and season with salt and pepper. Mix bread slices with egg, herbs, nutmeg, lemon zest, breadcrumbs and season with salt. Place in cavity of guinea fowl and secure with kitchen twine.
3.
Preheat oven to 180°C (approximately 350°F).
4.
Melt butter in a small saucepan with oil. Peel garlic and press into pan. Brush guinea fowl with oil mixture and place in a roasting pan breast side up. Roast on middle rack for 45 minutes, brushing on occasion with oil-butter mixture. Remove kitchen twine and serve.
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