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Roasted Pheasants with Oyster Stuffing Recipe

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A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.

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Roasted Pheasants with Oyster Stuffing Recipe

Prep: 20 min. Bake: 1-1/4 hours + standing

Yield: 6-8 Servings

20 75 95

Ingredients

1 can (8 ounces) whole oysters
2 cups herb stuffing mix
2 cups corn bread stuffing mix
1 can (14-1/2 ounces) chicken broth, divided
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup egg substitute
2 pheasants (2 to 3 pounds each)
2 tablespoons Worcestershire sauce
1 teaspoon poultry seasoning
6 bacon strips

Directions

Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan.
Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant.
Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing. Yield: 6-8 servings.

Nutritional Facts 8 ounces cooked pheasant with 1/2 cup stuffing equals 528 calories, 18 g fat (6 g saturated fat), 178 mg cholesterol, 1,053 mg sodium, 25 g carbohydrate, 1 g fiber, 62 g protein.

Originally published as Roasted Pheasants with Oyster Stuffing in Taste of Home October/November 2007, p55

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