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Christmas Guinea Fowl with Celeriac Fries
A festive roast for eight: two guinea fowl filled with a spice bread, chestnut and sausage meat stuffing, served with oven-baked celeriac fries. Covered Ultra Pro dishes keep the birds moist during the long roast and let the fries steam until tender before they crisp.
- Total time
- 200 min
- Prep
- 25 min
- Cook
- 165 min
- Rest
- 10 min
+ Tupperware AdaptaChef, Tupperware Extra Chef, Tupperware Mixing bowl, Tupperware Silicone baking sheet
Ingredients
Method
Heat the oven to 210 °C (410 °F), conventional heat without the grill. Peel the celeriac, cut each one into 8 wedges, then push them through the Tupperware AdaptaChef fitted with the 10 mm dicing grid to make fries.
Put the fries in the Tupperware Mixing Bowl 3 l, pour over the olive oil, close the seal and shake hard to coat. Spread them in the Tupperware Ultra Pro 3.3 l, cover with the Ultra Pro 1.2 l lid and bake for about 40 minutes, then uncover and bake about 10 minutes more. Take them out and lower the oven to 180 °C (350 °F).
Break the spice bread into rough pieces and grind it to crumbs in the Tupperware Extra Chef, in two batches. In the Mixing Bowl, combine the crumbs with the crumbled chestnuts and the sausage meat (or the foie gras cut into small cubes), using a silicone spatula.
Fill the cavity of each bird with the stuffing and close the opening with toothpicks. Lay the birds in the Ultra Pro 5.7 l, pour over the cognac, dot with the butter and season with salt and pepper. Cover with the Ultra Pro lid and roast for about 1 hour 45 minutes at 180 °C (350 °F).
Let the birds rest outside the oven for about 10 minutes. Meanwhile, spread the fries on the Tupperware Silicone Baking Sheet and warm them in the hot oven for about 10 minutes. Carve the birds and serve with the stuffing on the side and the celeriac fries.
