Name: Stuffed Guinea Fowl
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 200 g (7 oz) crustless yesterday’s bread, bathed in milk to cover; 1 tablespoon truffle butter, softened; 4 tablespoons olive oil; 3 eggs, lightly beaten; 400 g (14 oz) Italian pork sausage, skinned; pinch of nutmeg; 1 guinea fowl; 400 g (14 oz) minced (ground) beef; 50 g (1¾ oz) grated parmesan; 250 ml (9 fl oz/1 cup) white wine

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is my sister-in-law Luisa’s wonderful recipe. She makes it for Christmas. Something like this is always elegant. I love to serve it with a variety of vegetables, especially cardoons.

Ingredients

1 guinea fowl
400 g (14 oz) minced (ground) beef

Method

Have your butcher debone the guinea fowl, keeping the skin intact. Keep the bones. You can do this yourself if you know how. Flame the skin side if it has any feathery bits still attached. Lay out a large double layer of foil on a work surface, shiny side down. Rub the surface with butter.

Preheat the oven to