Waitrose Entertaining

Free Range Guinea Fowl with Pork, Apricot & Red Onion StuffingTypical weight 0.94kg

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  • Serves 4
Free Range Guinea Fowl with Pork, Apricot & Red Onion Stuffing
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  • Serves 4

Free-range easy carve guinea fowl with a pork, apricot and caramelised red onion stuffing, smoked bacon and sage butter.

Guinea fowl has a flavour somewhat similar to chicken or pheasant, with a slightly gamier taste. It works beautifully with the flavoursome stuffing with its touches of fruit, and it can be served with all your favourite roast trimmings.

For Christmas orders this product has a use by date of 26th December 2018.

  • Requires cooking
  • Seasonal
  • Waitrose own label

PER 100g edible portion



Per Portion/PER 165g serving



21% RI


26.40 g


38% RI


7.40 g


37% RI


5.40 g


6% RI


0.92 g


15% RI

RI = % of your daily reference intake

INGREDIENTS: guinea fowl (80%), pork shoulder (6%), Sprucewood smoked dry cured streaky bacon (3%) (pork belly, salt, preservatives (potassium nitrate, sodium nitrite), antioxidant (sodium ascorbate)), dried apricots, unsalted butter (milk), sugar, red onion, water, onion, dried cranberries, pea flakes, potato starch, sherry (0.3%), muscovado sugar, salt, rice flour, white wine vinegar, sage, wine vinegar, bay leaf, redcurrant juice from concentrate, parsley, maize starch, grape must, white pepper, ginger, thyme, basil, preservative (sodium metabisulphite), sunflower oil, sea salt, gelling agent (pectin), black pepper.

Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. Contains 4 Servings

Typical valuesPER 100g edible portionPER 165g serving
Energy1069kJ1763 kJ
Energy256kcal423 kcal
Fat16.0g26.4 g
Of which Saturates4.5g7.4 g
Carbohydrate4.7g7.8 g
Of which Sugars3.3g5.4 g
Fibre0.7g1.2 g
Protein23.0g38.0 g
Salt0.56g0.92 g

Origin Information

  • United Kingdom


  • This product contains Additives
  • This product contains Antioxidants
  • This product contains Preservatives

Oven cook

Preheat oven. Remove outer packaging and film lid. For best results remove foil pad before cooking. Place foil tray in the centre of the oven. Cook for 1 hour 15 minutes, baste throughout cooking. Cook thoroughly until the juices run clear and there is no pink meat. Once cooked, cover with foil and allow to rest for 20 minutes before carving. Cool leftovers to room temperature, refrigerate within 2 hours, consume within 2 days. (Time 1 hour 15 minutes, Oven: 170°C, Fan: 150°C, Gas: Gas Mark 4)


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