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Roast Fowl Stuffed Recipe
|Veal forcemeat||1 Cup (16 tbs) (adjust quantity as needed)|
|Fat||2 Tablespoon (for basting)|
|Bacon rolls||4 (for garnish)|
|Watercress||2 Tablespoon (for garnish)|
Serving size: Complete recipe
Calories 3545 Calories from Fat 1315
% Daily Value*
Total Fat 146 g224.4%
Saturated Fat 32.6 g162.9%
Trans Fat 0 g
Cholesterol 1128.2 mg
Sodium 1204 mg50.2%
Total Carbohydrates 120 g40.1%
Dietary Fiber 4.1 g16.3%
Sugars 0.1 g
Protein 400 g800.5%
Vitamin A 31.3% Vitamin C 63.4%
Calcium 21.6% Iron 70.7%
*Based on a 2000 Calorie diet
Any extra may be formed into small balls, coated with egg and breadcrumbs and baked or fried.
A good flavour is imparted if the bird is stuffed some hours before cooking.
Truss the bird, roast it in a fairly hot oven (375°-400° F., Gas 5-6) until tender (test the thigh of the bird with a thin skewer for tenderness), about 1 1/2— 2 hr Remove trussing string.
Garnish bird and serve with gravy and bread sauce handed separately.