Roast Guinea Fowl with Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,583 mg | (40 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 10 g |
Preparation steps
For the meat: Rinse guinea fowl and pat dry.
For the filling: Cut ciabatta in cubes and place in a bowl. Pour warm milk over bread and let stand for about 15 minutes. Add egg, rosemary and olives to bread and season with salt and pepper. Pour mixture into guinea fowl and secure with toothpicks. Cook in a steamer for about 1 hour at 95°C (approximately 200°F).
For the vegetables: Rinse and slice zucchini. Rinse peppers, cut in half, remove seeds and ribs and dice. Rinse and slice tomatoes. Combine vegetables on a baking sheet, drizzle with oil and season with salt and pepper. Cover with foil and put in the oven for the last 20 minutes of cooking time.
Remove guinea fowl and vegetables from oven. Cut into 8 pieces and place, skin side up, on a baking sheet. Brush with oil, season with salt and pepper and let brown for about 5 minutes under the broiler. Remove and serve with vegetables.
