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1 guinea fowl
1 pound loose chorizo, casings removed
1/4 cup (4 tablespoons) butter, at room temperature, plus additional for buttering casserole dish
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
Oyster and Chestnut Stuffing, recipe follows
2 ounces olive oil
2 onions, peeled and sliced
4 cloves garlic, peeled and smashed
1 cup diced celery
1 cup freshly roasted chestnuts
1 cup turkey stock
1 cup diced levain bread that has been toasted, then rubbed with olive oil and garlic
2 cups shucked Kusshi oysters
2 ounces (4 tablespoons) butter, plus additional for buttering casserole dish
5 fresh sage leaves, minced
This recipe has been updated and may differ from what was originally published or broadcast.
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