Guinea fowl stuffed with cream cheese and bacon

4 servings

85 minutes

Guinea fowl stuffed with cream cheese and bacon is a dish that combines tender meat with a rich filling, creating a harmony of flavors. Historically, guinea fowl was a delicacy in European cuisine, valued for its tender, slightly nutty meat. In this recipe, the aroma of smoked bacon, creamy cheese, and fresh herbs enhances its rich taste. Baking with celery and carrots adds a light sweetness and spiciness. The dish is prepared with careful attention to detail, from frying to baking. It is best served without a side dish since the filling itself is a complete addition. This is true gastronomic pleasure that is perfect for a festive dinner or special occasion.

Energy value per serving

• Calories: 740.5
• Proteins: 62.9g
• Fats: 50.1g
• Carbohydrates: 6.3g

Ingredients

• Guinea fowl: 1 kg
• Cottage cheese: 300 g
• Smoked bacon: 100 g
• Celery stalk: 1 stem
• Carrot: 1 pc
• Ground black pepper: pinch
• Salt: to taste
• Sunflower oil: 60 ml
• Green: 1 bunch
• Garlic: 2 clove
• Olive oil: 1 tsp

Cooking steps

1. Rinse the guinea fowl with water and pluck the remaining feathers, or better yet, carefully singe them with a flambé torch.

2. Then fry the guinea fowl in a deep pan on all sides until golden brown.

   Required ingredients:

   • Guinea fowl: 1 kg

3. Fry the finely chopped bacon in the same oil for no more than 3-4 minutes. Carefully remove the bacon, ensuring the oil remains in the pan, and place it on a plate covered with a paper towel to absorb the fat.

   Required ingredients:

   • Smoked bacon: 100 g
   • Sunflower oil: 60 ml

4. Fry the celery and carrot in the same oil until golden brown.

   Required ingredients:

   • Celery stalk: 1 stem
   • Carrot: 1 piece

5. In a deep bowl, mix cream cheese with bacon and finely chopped parsley, add garlic and a teaspoon of olive oil, and mix well. Stuff the prepared filling into the guinea fowl's belly, distributing it evenly. Tie the guinea fowl's legs with special kitchen twine or an alternative method.

   Required ingredients:

   • Cottage cheese: 300 g
   • Smoked bacon: 100 g
   • Green: 1 bunch
   • Garlic: 2 cloves
   • Olive oil: 1 teaspoon

6. Preheat the oven to 180–200 degrees, place the guinea fowl on a greased baking sheet (you can use parchment paper) and sprinkle it with celery and carrots, season with salt and pepper. Place the baking sheet with the guinea fowl in the oven for an hour. Checking for doneness is very simple, just like with chicken, by piercing the thigh. The juice running from the thigh should be clear. Serve the guinea fowl without a side dish, as the stuffing will suffice.

   Required ingredients:

   • Celery stalk: 1 stem
   • Carrot: 1 piece
   • Ground black pepper:  pinch
   • Salt:  to taste