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Angela's Italian and Sicilian Recipes
Stuffed Roasted Guinea Hen
Stuffed Roasted Guinea Hen
(Faraona Ripieno Arrosto)

For the Stuffing:
2 oz ground beef
4 oz ground pork
1 egg
2 pinches ground nutmeg
5-6 sprigs fresh parsley, finely chopped
Salt and freshly ground black pepper

For the Guinea Hen:
One 2 and 1/2-lb guinea hen
1 carrot, peeled and trimmed
1 celery stalk, trimmed
1 yellow onion, peeled and chopped
1 cup chicken stock
2 cloves garlic, peeled
2 sprigs fresh rosemary
6-8 sprigs fresh thyme
1 cup dry white wine
2 tbsp flour
Extra virgin olive oil
Salt and freshly ground black pepper

Prepare the Stuffing:
Mix together pork, beef, egg, nutmeg, and parsley.

Season to taste with salt and pepper.

Form into a fat sausage shape.

Wrap tightly in plastic to keep shape.

Prepare the Guinea Hen:
Preheat oven to 450F.

Wash guinea hen and dry with paper towels.

Season inside and out with salt and pepper.

Place wrapped stuffing into cavity and truss the hen.

Lightly oil a medium shallow roasting pan.

Arrange carrot, celery, garlic, onions, rosemary, and half the thyme in the center.

Place guinea hen on top of vegetables and roast until bird is browned, about 15-20 minutes.

Reduce heat to 375F.

Pour wine into pan, and continue roasting for about another 45 minutes.

Transfer the hen to a platter.

Untruss, then remove stuffing from cavity.

Unwrap, and cut into slices about 3/4-inches thick.

Arrange on platter and set aside.

Remove and discard vegetables.

Stir flour into pan drippings and add remaining thyme sprigs.

Cook over medium heat for 2-3 minutes.

Add chicken stock.

Increase heat to high and reduce for 3 minutes.

Serve guinea hen and sausage stuffing with sauce if preferred. Serves 2.
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