Stuffed Guinea Hen from Italian Comfort Food by The Editors of Saveur

Ingredients

• Polenta, for serving
• 1 carrot, peeled and coarsely chopped
• Leaves from 5–6 sprigs fresh flat-leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• ¼ tsp. freshly grated nutmeg
• 6–8 sprigs fresh thyme
• 1 egg
• 4 oz. ground pork
• 2 oz. ground beef
• 1 yellow onion, chopped
• 2 tbsp. flour
• 1 cup white wine
• 1 rib celery, coarsely chopped
• Extra-virgin olive oil, for greasing
• 2 sprigs fresh rosemary
• 1 2 ½-lb. guinea hen
• 1 cup chicken stock
• 2 cloves garlic