Pancetta and rosemary stuffed poussins recipe
Delicious wintry dinner: Easy pancetta and rosemary stuffed poussins served with parsnips, cabbage, and roast potatoes. Serves 6.
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Ingredients
- 6 poussins
- 12 streaky bacon rashers
- 6 fresh rosemary sprigs
- 2 tbsp olive oil
- Fresh chicken gravy, hot, to serve
- 50g butter
- 2 large shallots, finely chopped
- 150g piece smoked pancetta, finely diced and chopped
- 3 garlic cloves, finely chopped
- 200g fresh breadcrumbs
- 2 fresh rosemary sprigs, leaves finely chopped
- Zest and juice of 1 lemon
- Small bunch of fresh parsley, leaves picked and chopped
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