Guinea Fowl Stuffed with Cream Cheese and Ham

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Guinea fowl is a bird that is part chicken, part game. Its meat has a character that embodies a nobility uncommon to most domesticated poultry.

Ingredients

Guinea Fowl Breast - 2 pieces
Semi-soft cream cheese - 14.1 oz
Garlic - 8 cloves
Parsley - 3.5 oz
Bacon - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste
Celery salt - 2 stalks
Spanish onions - 4 heads
Carrot - 2 pieces
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Thoroughly wash the guinea fowl and pluck any remaining feathers that are always left on the carcasses. Moreover, according to the sellers of guinea fowl, these feathers serve as proof of authenticity and nobility. It is also beneficial to singe the guinea fowl over a gas flame; this procedure eliminates small feathers, disinfects, and tightens the skin of the bird.

Step 2

The prepared birds should be seared on all sides in a large skillet with hot olive oil. The sides of the guinea fowl should become golden brown, and they should look almost cooked on the outside.

Step 3

In the same oil, sauté the diced bacon or ham for five minutes. Remove the meat with a slotted spoon, leaving the oil and fat in the pan.

Step 4

In a deep bowl, mix the cream cheese with crushed garlic, finely chopped parsley, and cooked bacon. Season with salt and pepper, and mix again. Use this filling to stuff the guinea fowl, distributing it evenly. Tie the legs of the guinea fowl with kitchen twine.

Step 5

In the same skillet where the bacon was cooked, sauté the coarsely chopped onion, celery, and carrot. The vegetables should be lightly browned. There is no need to cook them all the way through.

Step 6

Preheat the oven to 356°F and place the guinea fowl on a baking tray. Surround them with sautéed carrots, celery, and onions. Put the baking tray in the oven for an hour. After an hour, check the doneness of the guinea fowl by piercing the thigh with a knife or needle. If the juices run clear, remove them from the oven; if not, let the birds roast for a few more minutes, then check for doneness again.

Step 7

When serving, cut the guinea fowl into portions and serve the stuffing as a side dish, mixing it, for example, with arugula leaves. Alternatively, you can serve it without the leaves.