Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Christmas Turkey Stuffing Recipe

Guinea Fowl Photo : Karen E Photography

Guinea Fowl
Photo : Karen E Photography

Christmas Recipe Two
Christmas Turkey... or Guinea Fowl Stuffing


Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Turkey… or Guinea Fowl. Roasted fowl with the most savoury of savoury stuffings.

Yields: Just over 3 cups or about 1.120 kg


  • 160g Onion
  • 295g Bacon
  • 250g cleaned Chicken Livers
  • 500g Pork Sausages
  • 35g Pistachio Nuts (chef's note: or any other Nut of choice. I like the green colour of the Pistachio Nuts which adds interest)
  • 3 Eggs
  • 6 T Brandy
  • Salt and Pepper
  • ½ t Nutmeg
  • 125g Breadcrumbs


  • 2 x 1.6kg Guinea fowls
  • 100g Salted Butter
  • 10ml coarse Salt
  • Fresh grind of Black Pepper


  1. Sauté chopped onion and bacon and set aside.
  2. Bring a small pot of water to the boil. Lightly poach livers in water and set aside.
  3. Squeeze the pork mince out of the sausages.
  4. Roast and roughly chop the pistachio nuts.
  5. Mix all the above ingredients together.
  6. You are now ready to stuff the turkey/guineafowl - under the breast skin and inside the turkey's cavity.

Stuffing and Cooking of the Guinea fowl

  1. Stuff the guinea fowl underneath the breast skin and within the cavity.
  2. Place onto an oven tray, covered with tin-foil and within the oven. (For every 500g of undressed Guinea Fowl cook for 20 minutes at 190°C. The last ten minutes turn up the heat to 220°, remove the tin foil and get crisp.)
  3. Let the guinea fowl relax for 20 or so minutes and then serve.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713