Roasted Pheasants with Oyster Stuffing
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.
Total TimePrep: 20 min. Bake: 1-1/4 hours + standing
- 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
- 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 thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.
Nutrition Facts1 each: 528 calories, 18g fat (6g saturated fat), 178mg cholesterol, 1053mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 62g protein.
Originally published as Succulent Young Roast Pheasant in Taste of Home October/November 2007