Roasted guinea fowl with chestnut, sage and lemon filling

Treat yourself to the juicy taste of roasted guinea fowl with a delicious filling of chestnuts, sage and zesty lemon. This exceptional recipe, created exclusively for non-Muslims, is perfect for a festive Christmas meal tailored for two people. The generous portions guarantee you’ll enjoy the delicious taste, with the added benefit of having leftovers to enjoy. Make this dish the centerpiece of your holiday table and enjoy an unforgettable and delicious dining experience!


  • 1 small guinea fowl, approx. 1 kg
  • 8 slices streaky bacon
  • 50g soft butter
  • 1 onion, unpeeled and cut into thick slices
  • 2 tbsp flour
  • 350 ml strong chicken broth
  • Cranberry sauce, fried potatoes and vegetables to serve
  • 1 onion, chopped
  • 25g butter
  • 1 tbsp chopped sage
  • 50g walnuts, finely chopped
  • 50g breadcrumbs
  • Zest 2 lemons
  • ¼ tsp ground mace
  • 100 g cooked chestnuts, quartered
  • 1 medium egg, beaten with a fork

Preparation steps

  1. First make the filling:
    1. Sauté the onion very gently in the butter.
    2. Stir in the sage and cook for another 2 minutes.
    3. Place in a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg.
    4. Mix well and season generously.
  • For the guinea fowl:
    1. Wash and wipe the interior cavity.
    2. Mix butter with some spices.
    3. Squeeze some butter under the skin of the breasts and spread it.
    4. Rub the rest of the butter over the legs.
    5. Place the bacon on the breasts and season with a little pepper.
    6. Push the filling into the cavity.
  • Roast meat:
    1. Take the bird out of the fridge 30 minutes beforehand.
    2. Preheat oven to 200°C/180°C fan/gas 6.
    3. Place the bird in a comfortable roasting dish with the sliced ​​onion underneath.
    4. Roast for 15 minutes.
    5. Turn the oven down to 180°C/160°C fan/gas mark 4 and roast for a further 35-45 minutes.
    6. Check if the bird is cooked by piercing the inside of the thigh with a knife and making sure the juices run clear.
    7. Lift the guinea fowl from the onions and let it rest while you prepare the sauce.
  • Preparation of the sauce:
    1. Pour the juices from the roasting tray into a jug or bowl and let it rest.
    2. Add a tablespoon of fat back to the roasting tray and heat on the stove.
    3. Stir in flour until no longer dusty.
    4. Gradually stir in the stock and meat juices after removing any remaining fat.
    5. Let it bubble gently until it thickens.
    6. Season with salt, pepper and, if necessary, a pinch of sugar.
    7. Strain into a sauce pot and discard the onions.
  • Serve:
    1. Serve the guinea fowl with the filling spooned out while you carve it.
    2. There is also cranberry sauce and plenty of vegetables.

    Equipment and tools

    To prepare this roasted guinea fowl with chestnut, sage and lemon stuffing, you will need the following equipment and tools:

    • frying pan
    • Sharp knife
    • dulcimer
    • frying pan
    • mixing bowl
    • Whisk
    • Basting brush
    • Meat thermometer

    Allergen information

    This recipe for roasted guinea fowl with chestnut, sage and lemon stuffing may contain the following allergens:

    • butter (milk)
    • Chicken broth (may contain allergens, see label)
    • Walnuts (tree nuts)
    • Breadcrumbs (gluten from wheat)
    • Egg (may cause allergies in some people)

    Storage and leftovers

    After preparing and cooking the roasted guinea fowl with chestnut, sage and lemon filling, store the leftovers properly:

    1. Allow the guinea fowl to cool completely before placing it in the refrigerator.
    2. Place leftovers in an airtight container or wrap tightly in plastic wrap.
    3. Store in the refrigerator for up to 3 days.
    4. To reheat, place leftovers in a preheated 350°F (180°C) oven for about 15-20 minutes or until heated through.

    Note: Always make sure the leftovers are piping hot in the center before serving.

    Health Benefits of Roasted Guinea Fowl with Chestnut, Sage and Lemon Stuffing

    Roasted guinea fowl stuffed with chestnuts, sage and lemon is not only a delicious and comforting dish but also offers numerous health benefits. From the lean protein of guinea fowl to the antioxidants in sage and lemon, this recipe is packed with nutrients that contribute to overall wellness. Let’s take a closer look at the health benefits of each ingredient:

    1. Guinea fowl:

      Guinea fowl is a lean poultry meat that is low in fat and calories. Its rich protein content supports muscle building and repair, making it an excellent choice for anyone looking to maintain or gain muscle mass. Additionally, guinea fowl is a good source of B vitamins, including niacin and vitamin B6, which are essential for energy metabolism and brain health.

    2. Bacon:

      The addition of streaky bacon to this recipe gives this recipe a boost of flavor, but should be consumed in moderation due to its high fat and sodium content. However, bacon provides small amounts of essential nutrients, including vitamin B12, which is crucial for producing red blood cells and maintaining a healthy nervous system.

    3. Sage:

      In addition to being a fragrant herb, sage also contains several health benefits. It is rich in antioxidants that help protect cells from damage caused by harmful free radicals. Sage is also known for its anti-inflammatory properties and has traditionally been used to relieve digestive problems and improve memory and cognitive function.

    4. Walnuts:

      Walnuts are packed with heart-healthy fats, including omega-3 fatty acids, which have been linked to reducing inflammation and improving heart health. They are also a great source of plant-based protein, fiber, and various vitamins and minerals. Including walnuts in your diet may contribute to improved brain function, better mood, and a reduced risk of chronic diseases such as heart disease and diabetes.

    5. Lemons:

      Lemons are an excellent source of vitamin C, which plays an important role in boosting the immune system, promoting collagen formation for healthy skin, and improving iron absorption. They are also a good source of antioxidants such as flavonoids, which have been linked to a reduced risk of certain cancers and cardiovascular disease.

    6. Chestnuts:

      In addition to being deliciously nutty, chestnuts also offer various health benefits. They are low in fat and contain more carbohydrates compared to other nuts. Chestnuts are an excellent source of fiber, which aids digestion and helps maintain regular bowel movements. They also provide essential minerals such as potassium, magnesium and copper, which are crucial for muscle function, bone health and energy production.

    By combining these nutritious ingredients in roasted guinea fowl with chestnut, sage and lemon stuffing, you can enjoy a healthy and tasty meal that nourishes your body and supports your well-being.

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