Roast guinea fowl with chestnut, sage & lemon stuffing recipe | Good Food

Ingredients

• 1 small guinea fowl about 1kg
• 8 rashers streaky bacon
• 50g soft butter
• 1 onion unpeeled and thickly sliced
• 2 tbsp plain flour
• 350ml strong chicken stock
• cranberry sauce, roast potatoes and vegetables to serve
• 1 onion chopped
• 25g butter
• 1 tbsp chopped sage
• 50g walnut finely chopped
• 50g breadcrumb
• zest 2 lemons
• ¼ tsp ground mace
• 100g cooked chestnut quartered
• 1 medium egg beaten with a fork