stuffed guinea fowl and roast potatoes

stuffed guinea fowl and roast potatoes

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Main dishes


  • deboned guinea fowl: 700gr
  • minced meat: 300 gr
  • chopped bacon: 1 slice
  • Parmigiano cheese: 150gr
  • square bread: 4 slices
  • milk: to taste
  • parsley: to taste
  • egg: 1
  • salt: to taste
  • pepper: to taste
  • potatoes: 700gr


Calories: 198

  1. Debone the guinea fowl (or have the butcher debone it).
  2. Prepare the stuffing: put the meat, bacon, bread soaked in milk, parsley, eggs, parmigiano cheese, salt and pepper in the food processor and blend until the mixture is compact and uniform.
  3. Stuff the deboned guinea fowl and tie it up with kitchen twine so the stuffing does not leak out.
  4. Remove the paddle from the bowl.
  5. Put the guinea fowl inside the bowl, add the chopped potatoes, oil, salt and pepper. Close the lid, select the OVEN program, set power level 2, set 60 min and press the program start/stop button.
  6. Stir the potatoes 2-3 times for uniform cooking and turn the guinea fowl once about halfway through cooking.

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