Stuffed Guinea Hen | Saveur

Name: Stuffed Guinea Hen | Saveur
Ingredients: 4 oz. ground pork; 2 oz. ground beef; 1 egg; 1 ⁄ 4 tsp. freshly grated nutmeg; Leaves from 5–6 sprigs fresh flat-leaf parsley, finely chopped; Kosher salt and freshly ground black pepper, to taste; 1 (2 1/2-lb.) guinea hen; Extra-virgin olive oil, for greasing; 2 cloves garlic; 1 carrot, peeled and coarsely chopped; 1 stalk celery, coarsely chopped; 1 yellow onion, chopped; 2 sprigs fresh rosemary; 6–8 sprigs fresh thyme; 1 cup white wine; 2 Tbsp. flour; 1 cup chicken stock; Polenta , to serve

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Related to pheasant, guinea hen is underused in the U.S.

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Ingredients

4 oz. ground pork
2 oz. ground beef
1 egg
<sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
Leaves from 5–6 sprigs fresh flat-leaf parsley, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 (2 1/2-lb.) guinea hen
Extra-virgin olive oil, for greasing
2 cloves garlic
1 carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 yellow onion, chopped
2 sprigs fresh rosemary
6–8 sprigs fresh thyme
1 cup white wine
2 Tbsp. flour
1 cup chicken stock
<a href="https://www.saveur.com/article/Recipes/Bastianichs-Polenta/">Polenta</a>, to serve