A good stuffed and roasted guinea fowl is something merry and wintery, that will add to your post-holiday dinner a reminder of the late Christmas and New’s year celebrations.
1 guinea fowl (enough for 4 to 6 people)
For the stuffing:
300 g chestnuts, peeled and boiled (our chestnuts were a courtesy of a fellow Italian blogger and friend, LaPaoly)
200 g diced bacon
1 onion, finely chopped
50 g dried apricots
50 g dried plums
1/2 glass Marsala or sherry
Take the guinea fowl out of the fridge at least 1 hour before to cook it.
Preheat the oven at 160° C.
Heat a non-stick pan and stir in the bacon. Stir fry, in the bacon’s fat the onion. Add chestnuts, apricots, plums and stir well.
Add the wine and let it evaporate. Transfer the stuffing in a bowl and let it cool.
Salt and pepper the guinea fowl cavity. Add the stuffing and close it sewing it.
Lay the guinea fowl in a shallow baking tin sprinkled with 2 tablespoons of olive oil. Cook in the hot oven for 2 hours, or until the skin is crispy.
Let it rest for a few minutes outside the oven before to carve it and serve it.
Serve it with roasted potatoes, or a celery root, carrots and potatoes mash.