Try this Gefuellte Tauben (Stuffed Pigeons) recipe, or contribute your own.
Suggest a better descriptionCombine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a loose stuffing. Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.) Stuff the pigeons and sew closed with cooking twine. Season the outside with salt and pepper. Roast in buttered baking dish along with the scraped yellow turnip. Baste frequently, with the pan juices. Serve with different salads. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 38 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 466.2mg | 16 % | |
Potassium 126.6mg | 3 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 41.6g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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