Preparation Time - 15 Minutes
Preparation Method - Roast

Tips and Hacks
Peel eggs effortlessly with this simple hack: start by adding eggs to boiling water. Once cooked, immediately transfer them to an ice bath. This process not only ensures easy peeling but also yields perfectly cooked eggs, saving time and frustration.

Stuffed Pigeons

/ 306

This dish is known as Gefuellte Tauben in German cuisine.

Hans M. | January 3rd, 2024

Ingredients are for 4 Servings
Scale It
Qty Unit Ingredient
4 whole Pigeons
1 cup Bread Crumbs
1 large Egg
1/4 cup Milk » lukewarm
3 ounces Bacon » diced
1 small Onion » minced
1 bunch Parsley » chopped
1 teaspoon Marjoram
1 pinch Sugar
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
7 tablespoons Butter
1 medium Yellow Turnip » peeled, chopped
Prep Time Process Time Overall Time
15 Minutes 20 Minutes 35 minutes
Preheat oven to 375°F / 190°C / Gas Mark 5

- Clean the pigeons. Dice the hearts and livers (giblets). Set aside.

1. Combine the breadcrumbs, egg, milk, bacon, and minced onion into a loose stuffing.

2. Add the chopped parsley, marjoram, sugar, and nutmeg, as well as the diced giblets.

3. Fill the pigeons with the stuffing and sew closed with cooking twine.

4. Season the outside with salt and pepper.

5. Place in a baking dish along with the butter and yellow turnip.

6. Roast in a preheated 375°F oven for 15 to 20 minutes.

7. Baste frequently, with the pan juices.

8. Unlike chicken or turkey; Pigeon is often cooked to medium-rare or medium-well until a meat thermometer reaches 150°F to 160°F (66° to 71° C).

Submitted by Hans M. | January 3rd, 2024 See all of Hans M.'s Recipes.

Back to top

Filed Under:

Tested and True
Protect your floors with a clever hack: apply furniture wax to the bottom of your chair legs. This simple solution prevents scratches and allows chairs to glide smoothly, keeping your floors looking pristine without costly repairs or constant upkeep.

@Claire M. | March 23rd, 2024
It's a good recipe, but not outstanding compared to other stuffed birds I've tried. It's nice, but there's room for improvement.

I gave it a 3

@Erika N. | January 30th, 2024
Oh, I made this Gefuellte Tauben recipe, and I must say, it reminded me of my Oma's cooking.

A bit of advice to fellow cooks: pay close attention to the cooking time so you don't overcook the pigeon.

I gave it a 4

@Mounika K. | January 14th, 2024
This recipe caught my eye because we rarely eat pigeon in India. Finding all the ingredients was hard.

It was a good experiment, but not a repeat dish for me.

I gave it a 2

Keldons Cookery © 1998 - 2024 All rights Reserved | Secured with SSL
Cook what you eat. Love what you cook!
This is day 108 of 2024