Roast Pheasant Stuffed With Chestnut Bread Dressing

Name: Roast Pheasant Stuffed With Chestnut Bread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups finely cubed fresh white bread; ⅔ cup finely diced celery; 1 tablespoon finely chopped celery leaves; 1/2 cup finely diced onion; 1/2 teaspoon dried thyme; 2 teaspoons dried crushed sage; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups peeled, cooked chestnuts, quartered; 1/2 to 1 cup chicken broth, homemade or low-sodium canned

Servings: persons

1
Preheat oven to 375 degrees.
2
Combine all ingredients except butter and pheasants with 1/2 cup of broth in a large bowl.
3
Add 6 tablespoons of the butter.
4
Stir until mixture is well combined.
5
Clean the insides of the birds well with a damp cloth.
6
Fill each bird with as much of the dressing as it will comfortably hold.
7
Pin or stitch the cavity closed.
8
Place the remaining dressing in a casserole.
9
Set aside.
10
Brush the remaining butter over the skin of each pheasant.
11
Place pheasants in a large, deep roasting pan, breast side down.
12
Cover.
13
Roast for 30 minutes.
14
Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.
15
Reduce heat to 350 degrees.
16
Uncover.
17
Place dressing in oven with pheasants.
18
Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes.
19
Remove pheasants and dressing from oven.
20
Remove the birds from the pan.
21
Let stand for 10 minutes.
22
Cut each bird in half lengthwise.
23
Serve, passing additional dressing separately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups finely cubed fresh white bread, ⅔ cup finely diced celery, 1 tablespoon finely chopped celery leaves, 1/2 cup finely diced onion, and more.

Yes, Roast Pheasant Stuffed With Chestnut Bread Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!