Guinea Fowl With Orange, Apple, Ginger And Sultana Stuffing

Guinea fowl can be purchased at the farmer's market, in feather or oven ready, and supermarkets usually have a good selection. One bird costing six or seven pounds will easily serve two and cook within the hour. The guinea fowl can be prepared for the oven the day before.

In: Meals

Submitted by Christine Stocks

  Cooking temperature: 200°C



  • 2 Guinea Fowl
  • 1 Onion
  • 2 tablespoons Rapeseed Oil
  • 1 clove Garlic
  • 1 tablespoon Fresh Root Ginger
  • 1 Orange
  • 1 Eating Apple
  • 2 slices Bread
  • 50 g Sultanas
  • 50 ml Vegetable Stock
  • 4 Rashers Streaky Bacon


  1. Remove the string trussing the birds and wipe the inside cavity with kitchen paper.
  2. There should be no need to wash the birds but if you do make sure you dry them well.
  3. Chop and fry the onion and garlic in a small saucepan, then remove from the heat.
  4. Juice and zest the orange, grate the root ginger and make the slices of bread into breadcrumbs.
  5. Core, peel and chop the apple.
  6. Add all of the stuffing ingredients and enough stock to make a moist but not wet consistency, it should just stick together when you squeeze it.
  7. Spoon the stuffing inside the birds but don't overfill them, if there is any left over cook it separately in a small dish.
  8. Put the guinea fowl into a small roasting tin,season well and tie the legs together loosely with some fresh string then brush the breasts with oil or butter. Lay the bacon over the top and leave until required. Remove them from the fridge an hour before cooking.
  9. Cook the birds for about 45mins at 200°C, gas mk 7, until they are golden brown and a skewer inserted into the thigh allows the juices to run clear. If they are in danger of becoming too brown, cover loosely with foil.
  10. Remove the birds from the tin and keep warm while you make the gravy.

To make the sherry gravy

Remove the birds from the roasting tin and drain off most of the fat from the tin. Stir in two teaspoons of plain flour, stir with a wooden spoon, add add three tablespoons of sherry and 150ml water or light stock. Bring to the boil, season and keep warm.

Serve the guinea fowl with a dish of roasted mixed root vegetables and brussels sprouts.