Guinea Fowl Stuffed with Prunes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 day-old White roll
- 4 Pork sausage
- 1 Tbsp thyme
- salt
- freshly ground peppers
- 1 Guinea fowl (boneless)
- 12 Dried plums
- 2 rosemary
- 2 Tbsps olive oil
- 200 milliliters white wine
- 200 milliliters Chicken broth
- 4 centiliters white Port wine
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Soak the bread in a little water.
3.
Remove the sausage from the casings. Mix with the thyme and season with salt and pepper.
4.
Lay out the guinea fowl on a clean work surface, skin-side down. Spread the filling over the top, arrange 8 plums down the center and truss with butcher's twine. Sear on all sides in a roasting pan in hot oil. Deglaze with wine and add the rosemary and remaining plums. Roast for 40-50 minutes, basting occasionally with the chicken broth. Add the port and season with salt and pepper. Slice the guinea fowl and serve with the pan sauce.
