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Stuffed roasted guinea fowl with dried fruits https://www.metro.ca/userfiles/image/recipes/Pintade-rotie-farcie-fruits-seches-4809.jpg PT10M PT50M PT1H00M
Preheat the oven to 230°C (450°F). In a medium-size roasting pan, place the guinea fowl (breast side up), onions, and celery. Season and cook for 15 minutes.Add the dried fruits, wine and broth. Reduce the oven temperature to 200°C (400°F), continue cooking for 30 minute, and baste often with the cooking juices.When the bird is cooked, pour the cooking juices into a pot, add the cream and simmer for a few minutes, or until the sauce thickens. Correct the seasoning as necessary.Serve the guinea fowl with the dried fruits and sauce.
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2 1/2 lb (1 kg) guinea fowl 2 onion, quartered 2 celery 1/2 cup (125 mL) dried apricots 1/2 cup (125 mL) raisins 1/2 cup (125 mL) dried cranberries 1/4 cup (60 mL) white wine 1 1/2 cup (375 mL) chicken broth to taste Salt and pepper 1/2 cup (125 mL) 35% cream or 15% cooking cream
Stuffed roasted guinea fowl with dried fruits

Stuffed roasted guinea fowl with dried fruits

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  • Gluten-free
4
servings
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME

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Ingredients

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  • 2 1/2 lb
    (1 kg)
    guinea fowl
  • 2
    onion, quartered
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2
    celery
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    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., NO. 1 GRADE OR PRODUCT OF MEXICO, NO. 1 GRADE


  • 1/2 cup
    (125 mL)
    dried apricots
  • 1/2 cup
    (125 mL)
    raisins
  • 1/2 cup
    (125 mL)
    dried cranberries
  • 1/4 cup
    (60 mL)
    white wine
  • 1 1/2 cup
    (375 mL)
    chicken broth

  • to taste Salt and pepper
  • 1/2 cup
    (125 mL)
    35% cream or 15% cooking cream
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    NATREL ORGANIC CREAM

    NATREL ORGANIC CREAM

    $4.49 ea.

    1 L SELECTED VARIETIES


    LACTANTIA CREAM

    LACTANTIA CREAM

    2 for $7.00

    SELECTED VARIETIES OR 3.99 EA.


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Preparation

Preheat the oven to 230°C (450°F). In a medium-size roasting pan, place the guinea fowl (breast side up), onions, and celery. Season and cook for 15 minutes.

Add the dried fruits, wine and broth. Reduce the oven temperature to 200°C (400°F), continue cooking for 30 minute, and baste often with the cooking juices.

When the bird is cooked, pour the cooking juices into a pot, add the cream and simmer for a few minutes, or until the sauce thickens. Correct the seasoning as necessary.

Serve the guinea fowl with the dried fruits and sauce.

Source : Metro

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Gluten-free recipes

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