Guinea Fowl Stuffed with Cream Cheese and Bacon

Main Dishes | European cuisine

⏳ Time

1 hour 25 minutes

🥕 Ingredients

🍽️ Servings

Description

Guinea Fowl Stuffed with Cream Cheese and Bacon

Ingredients

Guinea Fowl Breast - 2 lbs
Semi-soft cream cheese - 10.6 oz
Semi-Smoked Sausage - 3.5 oz
Celery stalk - 1 piece
Carrot - 1 piece
Ground Black Pepper - a pinch
Salt - to taste
Safflower Oil - 2 fl oz
Herbs - 1 bunch
Garlic - 2 cloves
Olive Oil - 1 teaspoon

Step by Step guide

Step 1

Rinse the guinea fowl with water and pluck any remaining feathers, or better yet, carefully singe them with a blowtorch.

Step 2

Then, fry the guinea fowl in a deep skillet on all sides until golden brown.

Step 3

In the same oil, fry the finely chopped bacon for no more than 3–4 minutes. Carefully remove the bacon, leaving the oil in the skillet, and place it on a plate covered with a paper towel to absorb the fat.

Step 4

In the same oil, sauté the celery and carrot until golden brown.

Step 5

In a deep bowl, mix the cream cheese with the bacon and finely chopped parsley, then add the crushed garlic and a teaspoon of olive oil, and mix well. Stuff the prepared filling into the guinea fowl's cavity, distributing it evenly. Tie the guinea fowl's legs with kitchen twine or an alternative method.

Step 6

Preheat the oven to 180–392°F, place the guinea fowl on a greased baking sheet (you can use parchment paper) and sprinkle it with celery and carrot, season with salt and pepper. Place the baking sheet with the guinea fowl in the oven for one hour. Check for doneness by piercing the thigh; the juice should run clear. Serve the guinea fowl without a side dish, as the filling will suffice.