About This Recipe
Golden guinea fowl delicately stuffed with apples, raisins, and hazelnuts, roasted to perfection for a tender and tasty result. A subtle blend of sweetness and depth, for a Thanksgiving dish that feels both festive and comforting.
Ingredients
At Oliviers&Co
Italian Extra Virgin Olive Oil
3 tbsp Pink Grapefruit Specialty Vinegar
Salt & Herbs mix for Meat
At the market
1 free-range guinea fowl
2 onions, chopped
2 apples, quartered
4 tbsp sultanas
2 tbsp hazelnuts
1.05oz butter
Glass of water
For the stuffing
3.5 oz sausage meat
2 tbsp chopped nuts
1 tbsp sultanas
4 slices stale bread, without crust
3.4fl oz milk
1 egg
Directions
Preheat oven to 410°F. Soak the bread in milk.
Mix the sausage meat with the drained bread, the nuts, the sultanas and 2 tbsp of grapefruit vinegar. Stuff the guinea fowl with the stuffing and tie the opening.
Mix butter and salt & herbs mix, keeping it buttery. Place the guinea fowl in an ovenproof dish, add the onions and apples. Drizzle with olive oil and smear with salted & herbed butter.
Bake for 1 hour, then lower the heat to 356°F. Pour in water and 1 tbsp of pink grapefruit vinegar.
Continue cooking for 30 minutes, add the sultanas and hazelnuts and cook for another 15 minutes.
Adjust seasoning to your taste and serve hot with oven-roasted sweet potato halves.