Farsed Fesaunt – Pheasant Or Chicken Stuffed With Spiced.

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Servings: 8 Difficulty: Intermediate
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A rustic, herb-infused stuffed poultry dish featuring sweet dried fruits and savory oats.
Farsed Fesaunt - Pheasant or Chicken Stuffed With Spiced. recipe image

This elegant yet comforting dish transforms simple poultry into a centerpiece meal. The stuffing combines earthy oats with fragrant basil, rosemary, and thyme, creating a aromatic base. Sweet dried apples and figs add bursts of natural sugar and chewy texture, balancing the savory depth of beef stock or white wine. Whether using gamey pheasant or mild chicken, the result is moist, tender meat wrapped in a rich, complex filling. Perfect for holiday dinners or special weekend gatherings, this recipe brings a touch of traditional “farsed” (stuffed) cooking to your modern table. It’s hearty, flavorful, and sure to impress guests without requiring complicated techniques.

Farsed Fesaunt - Pheasant or Chicken Stuffed With Spiced. recipe image
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Farsed Fesaunt – Pheasant Or Chicken Stuffed With Spiced.

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 593.8

Description

This elegant yet comforting dish transforms simple poultry into a centerpiece meal. The stuffing combines earthy oats with fragrant basil, rosemary, and thyme, creating a aromatic base. Sweet dried apples and figs add bursts of natural sugar and chewy texture, balancing the savory depth of beef stock or white wine. Whether using gamey pheasant or mild chicken, the result is moist, tender meat wrapped in a rich, complex filling. Perfect for holiday dinners or special weekend gatherings, this recipe brings a touch of traditional "farsed" (stuffed) cooking to your modern table. It&# 226;ÂÂs hearty, flavorful, and sure to impress guests without requiring complicated techniques.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. In a large mixing bowl, combine the uncooked oats, dried apples, and cut figs.
  3. Add the basil, crushed rosemary, thyme, and salt to the bowl and mix thoroughly.
  4. Pour the beef stock or white wine over the dry ingredients and stir until the oats are moistened but not soggy.
  5. Carefully separate the skin from the breast meat of the pheasant or chicken to create a pocket, ensuring the bird is clean and patted dry.
  6. Stuff the cavity and the pocket under the skin generously with the oat and fruit mixture.
  7. Truss the bird with kitchen twine to secure the stuffing and maintain shape during roasting.
  8. Place the bird breast-side up in a roasting pan.
  9. Roast in the preheated oven for approximately 1 hour to 1 hour 30 minutes, basting every 30 minutes with pan juices.
  10. Check for doneness by ensuring the internal temperature reaches 165ðF (74ðC) at the thickest part of the thigh.
  11. Remove from oven and let rest for 15 minutes before carving to allow juices to redistribute.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 593.8kcal
% Daily Value *
Total Fat 13.0g20%
Saturated Fat 3.3g17%
Cholesterol 23.4mg8%
Sodium 3275.5mg137%
Total Carbohydrate 92.7g31%
Dietary Fiber 15.0g60%
Sugars 10.4g
Protein 28.6g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed, pheasant, chicken, oats, figs, dried apples, herbs, rosemary, thyme, basil, roast, stuffing, game bird, holiday dinner, savory, traditional, main course, comfort food
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