Stuffed Pigeons

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This dish is known as Gefuellte Tauben in German cuisine.

Hans M. | January 3rd, 2024

Recipe of German

Ingredients:

Qty	Unit	Ingredient
4	whole	Pigeons
1	cup	Bread Crumbs
1	large	Egg	Egg Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor. Eggs are nutritious, Read more...
1/4	cup	Milk » lukewarm	Milk Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink. Milk's shelf life varies; refrigerated, it Read more...
3	ounces	Bacon » diced	Bacon Bacon is a type of meat that comes from pigs. It's made by curing pork belly with salt and sometimes other spices. Bacon is known for its salty and smoky flavor, and it's Read more...
1	small	Onion » minced	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
1	bunch	Parsley » chopped	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most Read more...
1	teaspoon	Marjoram
1	pinch	Sugar	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
1/4	teaspoon	Ground Nutmeg	Ground Nutmeg Ground nutmeg is a spice made by grinding the seed of the nutmeg tree, aka Myristica fragrans, into a fine powder. The nutmeg tree is unique in that it produces two spices: nutmeg, Read more...
1/2	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1/4	teaspoon	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...
7	tablespoons	Butter	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...
1	medium	Yellow Turnip » peeled, chopped

Prep Time	Process Time	Overall Time
15 Minutes	20 Minutes	35 minutes

Directions:

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.

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@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

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