Guinea fowl stuffed with curd cheese and ham
6 servings
80 minutes
Guinea fowl stuffed with cream cheese and ham is an exquisite dish worthy of a royal table. In European cuisine, this bird is valued for its tender and juicy meat that pairs wonderfully with creamy cheese and savory ham. The filling enriched with garlic, parsley, and crispy bacon adds layers of flavor—creamy softness, salty richness, and a hint of spice. Slow roasting surrounded by aromatic vegetables makes the meat even juicier while the filling becomes a rich garnish. Serving guinea fowl in portioned pieces with arugula transforms it into a festive treat that will impress guests with its harmony of flavors and noble texture. This dish is perfect for formal dinners where one wishes to enjoy the richness of gastronomic traditions.
1
Carefully wash the guinea fowl and pluck the remaining feathers that are always left on the carcasses; moreover, according to guinea fowl sellers, they serve as proof of some authenticity and royalty. It is also useful to singe the guinea fowl over gas, as this procedure destroys small feathers, disinfects, and tightens the bird's skin.
- Guinea fowl: 2 pieces
2
The prepared birds should be fried on all sides in a large pan with hot olive oil. The sides of the guinea fowl should brown, and they should look almost cooked.
- Vegetable oil: 50 ml
3
Fry diced bacon or ham in the same oil for five minutes. Remove the meat with a slotted spoon, leaving the oil and fat in the pan.
- Bacon: 100 g
4
In a deep bowl, mix cream cheese with crushed garlic, finely chopped parsley, and fried bacon. Add salt and pepper, and mix again. Stuff the guinea fowl with this filling, distributing it evenly. Tie the guinea fowl's legs with kitchen twine.
- Cottage cheese: 400 g
- Garlic: 8 cloves
- Parsley: 100 g
- Bacon: 100 g
- Salt: to taste
- Ground black pepper: to taste
5
In the same pan where the bacon was fried, sauté the coarsely chopped onion, celery, and carrot. The vegetables should brown slightly. They do not need to be fully cooked.
- Yellow onion: 4 heads
- Celery: 2 stems
- Carrot: 2 pieces
6
Preheat the oven to 180 degrees, place the guinea fowl on a baking tray. Surround them with sautéed carrots, celery, and onions. Place the tray in the oven for an hour. After an hour, check the readiness of the guinea fowl by piercing the thigh with a knife or needle. If the juice from the wound is clear, remove them; if not, let the birds cook for a few more minutes, then check readiness again.
- Yellow onion: 4 heads
- Celery: 2 stems
- Carrot: 2 pieces
7
Cut the guinea fowl into portions and serve the stuffing as a garnish, mixing it, for example, with arugula leaves, or without the leaves.