A recipe for Christmas: Roasted guinea fowl

This recipe could be a good solution for Christmas

Ingredients
1 guinea fowl farm emptied of about 1.2 kg
1 onion
250 grams of minced pork
100 g of cooked foie gras
1 egg
5 slices of gingerbread
2 tablespoons honey
3 cl of cognac
1 teaspoon cinnamon
1 teaspoon spices
50g pine nuts
50 grams of dried figs
50 g of dried apricots oil

Preparation:

1. For the filling: Peel and finely slice the onion. Do it back in a little oil. Mix ground pork with onion and sliced foie gras. Add the beaten egg, bread crumbled spices, honey, brandy, spices and dried fruits.

2. Garnish guinea fowl with this farce. Twine it. The brush a little oil. Sprinkle with salt and pepper.

3. Cook 1 hour fowl in the oven preheated to 200 degrees. Water fowl with its cooking juices.

4. Serve hot with cooked apples chopped into strips.

Note: there are about 25 minutes cooking per 500 g, plus 10 additional minutes if the fowl is stuffed. You adjust the cooking time depending on the weight of your fowl.

Pork and Hominy Chili

Yeld
4 servings (serving size: about 1 1/2 cups chili and 1 tablespoon sour cream)

Ingredients
2 teaspoons canola oil
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
3/4 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1/4 cup light sour cream
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth


Preparation

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.