Stuffed Guinea Fowl


Preparation info

  • Serves


    • Difficulty


Appears in

Limoncello and Linen Water

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.


  • 1 guinea fowl
  • 400 g (14 oz) minced (ground) beef
  • 400 g (14 oz) Italian pork sausage, skinned
  • 50 g ( oz) grated parmesan
  • 3 eggs, lightly beaten
  • 200 g (7 oz) crustless yesterday’s bread, bathed in milk to cover
  • 1 tablespoon truffle butter, softened
  • pinch of nutmeg
  • 4 tablespoons olive oil
  • 250 ml (9 fl oz/1 cup) white wine


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 180°C (350°F/Gas 4). To make the stuffing, put the minced beef, sausage meat, parmesan, eggs and drained and squeezed-out bread in a bowl.

Add the truffle butter, nutmeg, salt and pepper. Work the ingredients well together to mix. Lay the guinea fowl skin-side down on the foil and spread the filling over it, leaving the long sides free. Roll up compactly from one long side to the other. Salt and pepper the outside of the guinea fowl. Now fold the foil around it to seal completely.

Drizzle the olive oil over the bottom of a 22 x 30 cm (8½ x 12 inch) oven dish, put the guinea fowl on top and layer the bones around. Bake for about 40 minutes, then add the wine and cook for about 30 minutes more. Remove the foil from the guinea fowl and return to the oven for about 15 minutes, until it looks golden and the juices are bubbling. Remove the guinea fowl to a platter and keep warm. Discard the bones in the dish. Drizzle about 3 tablespoons of water into the dish and put on the stovetop to bubble up for a couple of minutes. Strain into a bowl. Cut the guinea fowl into 1 cm (½ inch) slices and serve with the hot pan juices.