Golden-roasted guinea fowl is stuffed with a chestnut, bacon, and herb mixture, then roasted to tender perfection. The result is a warming, flavorful centerpiece with a nod to classic European holiday traditions.
Heat olive oil in a skillet over medium heat.
Fry bacon until golden and crisp. Remove half and set aside for garnish.
Add onion and garlic to the pan; cook until softened, about 5 minutes.
Stir in chestnuts, breadcrumbs, thyme, and parsley. Remove from heat.
Stir in the beaten egg, mixing until it just holds together. Season with salt and pepper.
Pat the guinea fowl dry with paper towels.
Stuff cavity with lemon wedges, thyme sprigs, and a spoonful or two of the chestnut-bacon stuffing.
(Extra stuffing can be baked separately in a small dish for 25–30 min at 350°F / 175°C).
Rub skin with olive oil (or butter), and season generously with salt and pepper.
Preheat oven to 400°F (200°C).
Place guinea fowl breast-side up on a roasting rack in a pan.
Roast for 25 minutes, then reduce oven to 350°F (175°C).
Continue roasting for another 40–45 minutes, basting once or twice, until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Remove from oven, tent loosely with foil, and rest for 10 minutes.
Carve into halves or quarters.
Sprinkle with reserved crispy bacon pieces and serve hot.
Pair with buttered Brussels sprouts, roasted root vegetables, or braised red cabbage.
Great with a cranberry-port reduction or a light pan jus made with white wine and stock.
Wine pairing: Pinot Noir, Beaujolais, or a medium-bodied Rioja.
Make-ahead: The stuffing can be made a day ahead and refrigerated.
Alternative bird: Cornish hens or pheasant can be swapped in if guinea fowl is unavailable.
Festive garnish: Scatter roasted chestnuts and fresh rosemary sprigs around the serving platter.
Extra indulgence: Wrap guinea fowl breasts in pancetta before roasting for even more smoky richness.
4 servings