Piccione Ripieno con Cotechino

• 6 Bresse pigeons, plucked and cleaned
• 25 ml (1 fl oz) olive oil

Preheat the oven to 230°C/450°F/Gas 8.

Make the stuffing. Soften the onion and celery in the oil for 10 minutes over a low heat. Remove the skin of the cotechino and crumble the meat with your hands. Add the cotechino and sage to the onion and celery and fry for 10 minutes. Pou