Stuffed guinea fowl with chestnut sauce pomegranate is a second dish that will blow your mind all your guests. A sumptuous recipe, to be served at the center of the board to bring together the whole family during the holidays or on special occasions. Despite being a white and lean meat, due to the long cooking and to harness the guinea fowl bacon is tender and juicy and will be the’perfect enclosure to contain a rich and tasty filling. We have chosen to use two very autumnal ingredients: the sausage and chestnuts, chopped and mixed together, a perfect match and original that will turn a simple dinner into a special moment to share with friends and family. If you think that the dish is finished we have reserved an exclusive surprise…a colorful pomegranate sauce with its sweetness will add something extra. Made you too stuffed guinea fowl with chestnut sauce with pomegranate, l’balance of different flavors to satisfy your palate full and that of your guests.Cod with pomegranate sauce
- Guinea fowl 1.8 kg
- chestnuts 540 g
- Sausage 300 g
- bacon thinly sliced 200 g
- Pomegranate 2
- sugar 30 g
- Fine salt q.s.
- black pepper q.s.
- Rosemary 2 g
- White wine 100 g
To prepare stuffed guinea fowl with chestnut sauce with pomegranate started to boil chestnuts. Pour into a saucepan filled d’water (1), cover with a lid (2) and cook for about 30 minutes. After this time, take the test with a skewer: prick to check that they are cooked and in such a case drain. Keep aside in a bowl (3), cover and let it cool; in this way the outer coating will soften and will be easier to peel.
Once cold peeled chestnuts (4), you will have to obtain 400 g of clean chestnuts, then chop them with a knife (5) roughly (6).
Now take the sausage and privatela the outer casing (7), to do so will simply cut a slot in the center of each sausage and remove it gently with your hands. Also this coarsely chopped (8) and transfer it in a bowl with chestnuts (9).
Knead with your hands (10) and season with salt and pepper (11). Finely chop the rosemary and incorporate all’dough (12).
Keep the filling aside for a few minutes and Take Charge of guinea fowl. Flamed guinea fowl to remove any pens or feathers (13), we used a torch but in the absence of this can bring the guinea fowl for a few seconds to the gas flame. Then rinse it under the’running water (14) and dab it with the assorbento card (15).
Salt and pepper the’domestic guinea fowl (16) then helping with a spoon garnish it with the sausage stuffing and chestnuts (17). sewed the’external opening (18), using a needle or the kitchen’August bigger you have and some string. In this way the sigillerete completely and will avoid the leakage of the filling during cooking.
Then cut the final part of the string (19) and dress the guinea fowl with the bacon (20). In the last rolled around with the twine (21), as if it were a roast so as to stop the bacon.
Transfer your fowl in a pan with thick edges, or in a cast iron pot (22) and let brown it on both sides (23), without adding any fat. Pour the white wine (24)
and continue cooking for another 90 minutes basting occasionally with its liquid (25) and covering the whole with a lid (26). When the guinea fowl is almost cooked Take Charge to realize the accompanying sauce. Divide the pomegranate in half and start to become coarse (27), taking the beans aside.
You get 280 g and transfer to’inside of a mill and cut just the juice (28), then pour it all’interior of a filtering pan (29) and add the sugar (30). Mix everything and cook for 5-6 minutes.
Once you have a thickish sauce to pour’interior of a gravy boat (31) and resume the guinea fowl cooked now. Eliminate the outer twine, cutting it with scissors (32) and serve your stuffed guinea fowl still hot chestnuts, accompanying the pomegranate sauce (33).
You can save your stuffed fowl for 2-3 days in the refrigerator closed in an airtight container. Alternatively if you have used all fresh ingredients you can freeze it.
To enjoy to the full the softness of the meat served your hot guinea fowl! For a more aromatic flavor try adding other spices such as thyme and sage!