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Guinea Fowl with Chestnut Stuffing

A great alternative to chicken, guinea fowl has a subtle, gamey flavour.

  • Timer Prep 20 min
    Cook 120 min
  • Chart 670.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Chop the onions. Skin the Cumberland sausages. Chop the garlic cloves.

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Weigh the guinea fowl and calculate the cooking time – they’ll need 15 minutes per 450g, plus 15 minutes.
  3. 3 Put in a roasting tin, rub with 2/3 of the olive oil, season and scatter over half of the thyme leaves, then roast for the calculated time. Move on to the next step while you wait.
  4. 4 Meanwhile, make a small cut in the flat side of each chestnut and spread them out in a small roasting tin. Roast for 15 minutes, leave to cool, then peel away the shell and brown membrane. Chop the flesh and set aside.
  5. 5 Heat the remaining oil in a frying pan and cook the onion and half the garlic for 3 minutes, until softened.
  6. 6 Transfer to a bowl and mix together with the chestnuts, sausages, breadcrumbs, half of the remaining thyme leaves, and season.
  7. 7 Shape into 12 equal patties, cover and chill. Add to the roasting tin with the guinea fowl for the last 20-30 minutes of cooking time.
  8. 8 To make the bread sauce, put the milk in a small pan with the nutmeg, bay leaf and remaining thyme and garlic. Bring to the boil, then simmer gently for 5 minutes.
  9. 9 Strain the milk and return to the pan. Season and stir in the breadcrumbs. Simmer gently for 3 minutes, then remove from the heat.
  10. 10 Remove the guinea fowl from the oven and leave to rest for 10 minutes.
  11. 11 Transfer to serving plates with the sausage and chestnut patties. Serve with roast potatoes, curly kale, gravy and the bread sauce.
  • Average per serving
  • Calories 670.0kCal
  • Fat42.9g
  • Saturated12.4g
  • Salt1.1g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg