Roast Stuffed Partridges with Festive Stuffing

Roasted partridges filled with a savory pork, chestnut, and apricot stuffing, topped with bacon and served with festive sides.

Christmas Game Festive Roast Partridge

Estimated Nutrition

Calories

711.3

kcal / serving

2845.2 kcal total

Carbs

28.1g

per serving

112.4 g total

Fat

41.4g

per serving

165.6 g total

Protein

54.6g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Divided use

Fruits

piece

Apricot

Dried, finely chopped

piece

Lemon

Zest only

GrainsCereals

100

Breadcrumbs

Fresh white

Meat

piece

Partridge

Or poussin

150

Sausage Meat

Good-quality pork

rasher

Bacon

Streaky

NutsSeeds

Chestnuts

Cooked and chopped

leaf

Sage

Fresh, finely chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

Vegetables

piece

Shallot

Peeled and finely chopped

Method

Preheat the oven to 180°C.

Rinse the partridges and pat them dry with kitchen paper.

Fry the shallots in 15ml of butter until softened.

Combine breadcrumbs, sausage meat, chestnuts, sage, apricots, lemon zest, and cooked onions in a bowl.

Season the mixture with salt and pepper and allow it to cool.

Stuff the partridges with the cooled mixture and place them in a roasting tray.

Smear the remaining 15ml of butter over the birds and top each with two bacon rashers.

Roast for 45 minutes until the juices run clear.

Rest the meat for 10 minutes before serving.