©codybamfordphotography
The holidays are fast approaching, and you’re still stuck on what to serve? Don’t worry—we’ve got your secret weapon to impress your guests. Gaston Savina, the private chef you probably spotted on Top Chef last year, reinvents festive dining with his stuffed guinea fowl recipe bursting with vegetable flavors. The idea? Blend tradition with a modern twist for a dish that’s both comforting and bold. The star? A delicate, ultra-savory stuffing made with vegetables, mushrooms, and smoked tofu, delivering finesse and balance. The bonus? This versatile recipe works just as well with chicken, capon, or duck, depending on your preference.
Ingredients to shop
FOR THE VEGETABLE STUFFING:
- 2 onions, finely chopped
- 150 g of stale bread, crumbled
- 200 g of smoked tofu, crumbled or grated
- 30 g of dried porcini mushrooms, rehydrated
(or 200 g of fresh button mushrooms, chopped)
(Feel free to use your favorite mushrooms.) - 1 large steamed potato, coarsely mashed
- 150 g of fresh spinach, chopped
- 1 carrot, grated
- 100 g of cooked chestnuts, crumbled
- 2 garlic cloves, minced
- 1 sprig of thyme
- Salt, pepper
- Olive oil
- 1 egg
FOR THE GUINEA FOWL (OR OTHER POULTRY):
- 1 ready-to-cook guinea fowl (about 1.5 kg)
- 50 g of softened butter
- Salt, pepper
- Optional: small potatoes, pearl onions, 1/2 glass of fortified wine (port or banyuls)
- 1 egg
FOR THE SIDES:
- Celery root puree
- Butternut squash puree
Recipe
- PREPARE THE VEGETABLE STUFFING (CHEF’S TECHNIQUE):
Heat a drizzle of olive oil in a pan.
Sauté the onions until they turn a light golden brown—this step is crucial for enhancing the stuffing's flavor.
Add the rehydrated (or fresh) mushrooms, chopped, and cook until all the moisture evaporates.
Stir in the spinach, garlic, and grated carrot, mixing thoroughly.
Add the chestnuts and smoked tofu, and cook until the pan is almost dry.
Incorporate the crumbled bread and mashed potato to bind the stuffing. Mix well.
Off the heat, add the egg and quickly combine. Adjust seasoning with salt and pepper.
Pro Tip: Prepare the stuffing the day before to save time. Reheat it before stuffing the poultry by spreading it on a baking sheet for faster warming.
- PREPARE THE POULTRY:
Take the guinea fowl out of the fridge 2 hours before cooking to bring it to room temperature.
Pat it dry with paper towels.
Generously season the inside and outside with salt and pepper.
Rub the skin with softened butter for a golden, crispy finish.
Stuff the guinea fowl generously with the warm stuffing. - BAKE IN THE OVEN:
Preheat your oven to 210°C (410°F).
Heat a cast-iron cocotte or ovenproof dish.
Place the stuffed guinea fowl in the hot dish, breast side up.
Optionally, add small potatoes or pearl onions around the bird.
Pour the fortified wine into the dish to enhance the flavor and prevent sticking.
Roast at 210°C (410°F) for 20 minutes to brown the skin.
Reduce the heat to 110°C (230°F) and cook slowly.
The internal temperature of the breast should reach 71-73°C (160-165°F) max.
Baste the bird with its cooking juices every 20 minutes. - FINISHING AND SERVING:
Once cooked, let the guinea fowl rest under aluminum foil for 15 minutes to allow the juices to redistribute.
Serve with creamy celery root puree or butternut squash puree.
Regular basting and preparing the stuffing in advance ensure juicy meat and optimal flavor.
Discover also a Delicious Honey-Glazed Pork Roast Recipe and A Comforting Broth with Beneficial Properties.
