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🍽️ Guinea fowl stuffed with chestnuts

828 kcal · 30 min · 4 servings

Ingredients

• 150 g cooked chestnuts (vacuum-packed)
• 2 rolls (stale)
• 120 ml milk
• 1 shallot
• 50 g mushrooms
• 1 tbsp butter
• 150 g veal mince
• 1 egg
• 1 tsp dried thyme
• salt
• pepper
• 1 guinea fowl (approx. 1,4 kg)
• breadcrumbs (as needed)
• 4 tbsp melted butter

Instructions

1. 1. Finely chop the chestnuts.
2. 2. Slice the bread rolls.
3. 3. Pour the hot milk over the bread slices.
4. 4. Let the bread cool down.
5. 5. Peel the shallot.
6. 6. Dice the shallot finely.
7. 7. Clean the mushrooms.
8. 8. Dice the mushrooms very small.
9. 9. Heat the butter in a pan.
10. 10. Sweat the shallots and mushrooms in the hot butter until translucent.
11. 11. Add the sautéed ingredients to the soaked bread.
12. 12. Add the veal mince to the bread mixture.
13. 13. Add the chopped chestnuts to the mixture.
14. 14. Add the egg to the mixture.
15. 15. Add the thyme to the mixture.
16. 16. Season the filling with salt.
17. 17. Season the filling with pepper.
18. 18. Mix all filling ingredients thoroughly.
19. 19. Add breadcrumbs if necessary.
20. 20. Taste the filling and adjust seasoning.
21. 21. Preheat the oven to 180°C.
22. 22. Use top and bottom heat.
23. 23. Rinse the guinea fowl.
24. 24. Pat the guinea fowl dry.
25. 25. Stuff the guinea fowl with the prepared mixture.
26. 26. Tie the guinea fowl together with kitchen twine.
27. 27. Brush the guinea fowl all over with butter.
28. 28. Season the guinea fowl with salt.
29. 29. Season the guinea fowl with pepper.
30. 30. Place the guinea fowl in a roasting pan.
31. 31. Roast the guinea fowl in the oven for about 1 hour.
32. 32. Add a little water occasionally if needed.
33. 33. Brush the guinea fowl with the remaining butter in between.
34. 34. Baste the guinea fowl with the pan juices occasionally.

Nutrition per serving

• kcal: 828
• Protein: 62 g · Fett/Fat: 48 g · Carbs: 37 g