Roast Fowl Stuffed Recipe

Summary

Difficulty LevelMediumCourse
MethodMain Ingredient

Ingredients

 Fowl1
 Veal forcemeat1 Cup (16 tbs) (adjust quantity as needed)
 Fat2 Tablespoon (for basting)
 Bacon rolls4 (for garnish)
 Watercress2 Tablespoon (for garnish)

Nutrition Facts

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

Directions

Make the forcemeat rather moist, and press lightly into the bird, rounding it under the skin.
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.
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