Guinea fowl supremes stuffed with flavors from the South

Ingredients:

• 4 guinea fowl supremes (skinless and boneless)
• 1 cup cooked andouille sausage, diced
• 1 cup cornbread, crumbled
• 1/2 cup celery, diced
• 1/2 cup onion, diced
• 1/4 cup bell pepper, diced
• 2 garlic cloves, minced
• 1/4 cup chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine andouille sausage, cornbread, celery, onion, bell pepper, garlic, chicken stock, thyme, paprika, cayenne pepper, salt, and black pepper. Mix well.
3. Spoon the stuffing mix into the center of each guinea fowl supreme, and roll the meat up around the stuffing.
4. Melt butter in a large skillet over medium-high heat.
5. Place the stuffed guinea fowl supremes in the skillet, seam side down, and cook for 2-3 minutes on each side, until browned all over.
6. Transfer the guinea fowl supremes to a baking dish, and bake for 25-30 minutes, or until cooked through.
7. Serve hot, garnished with thyme sprigs.

Verdict:

This recipe is a great way to add some southern flavors to your guinea fowl supremes. The combination of andouille sausage and cornbread stuffing creates a delicious combination of savory and sweet, while the spices add just the right amount of heat. This dish is perfect for a special occasion or dinner party.

Serving Suggestions:

Serve with a side of roasted vegetables or creamy mashed potatoes. A glass of red wine pairs nicely with this dish.