Stuffed Guinea Hen

Name: Stuffed Guinea Hen
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 egg; 2 oz. ground beef; 4 oz. ground pork; Kosher salt and freshly ground black pepper, to taste; Leaves from 5–6 sprigs fresh flat-leaf parsley, finely chopped; ¼ tsp. freshly grated nutmeg; Polenta, for serving; 1 cup chicken stock; 2 tbsp. flour; 2 cloves garlic; Extra-virgin olive oil, for greasing; 1 2 ½-lb. guinea hen; 1 cup white wine; 6–8 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 yellow onion, chopped; 1 rib celery, coarsely chopped; 1 carrot, peeled and coarsely chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This rustic dish from Italy’s northeasternmost region, Friuli–Venezia Giulia, centers around guinea hen, a dark-meat bird with a pleasantly gamy flavor. The hen is stuffed with a pork-beef mixture that is wrapped for cooking to maintain its shape. At serving, the stuffing is unwrapped, sliced, and presented with polenta alongside it.

Ingredients

For the Stuffing

4 oz. ground pork
2 oz. ground beef
1

Europe
Italy
FriuliâVenezia Giulia
Main course
Mediterranean

Method

Make the stuffing: Mix together pork, beef, egg, nutmeg, parsley, salt, and pepper. Form into a log, then wrap tightly in plastic wrap to keep its shape.
Make the guinea hen: Heat oven to 450°F. Rinse guinea hen and dry with paper towels; season inside and o