How To Make Chestnut & Wild Mushroom Stuffed Three-Bird Roast
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 three-bird roast (pheasant, duck, and chicken)
- 200g chestnuts, cooked and chopped
- 150g wild mushrooms, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C/350°F.
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In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
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Add the wild mushrooms and cook until they release their moisture.
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Stir in the chestnuts, dried thyme, salt, and pepper. Cook for another 5 minutes.
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Cut a slit in the three-bird roast and carefully stuff the chestnut and mushroom mixture inside.
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Place the stuffed roast in a roasting pan and roast in the preheated oven for about 2 hours or until the internal temperature reaches 165°F.
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Remove from the oven and let it rest for 10-15 minutes before carving.
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Serve the chestnut and wild mushroom stuffed three-bird roast with your favorite side dishes.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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