Roast Pheasant with Apple and Mushroom Stuffing

Roast pheasant has long marked autumn American tables as a prized game bird for special dinners. This version fills the birds with tart apples, browned cremini mushrooms, and sage-thyme bread stuffing for a warm weekend centerpiece.

Serves 4 · 35 min prep · 75 min cook

Estimate for one serving

• 580 cal
• 46g protein
• 28g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 (about 2 to 2.5 lb each) whole pheasants
• 4 tablespoons, divided unsalted butter
• 1 tablespoon olive oil
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 8 oz, chopped cremini mushrooms
• 2, peeled and diced tart apples
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 3 cups day-old bread cubes
• 3/4 cup, divided chicken or pheasant stock
• 1.5 teaspoons kosher salt
• 3/4 teaspoon black pepper
• as needed kitchen twine

Instructions

1. 1Preheat the oven to 400°F. Melt half the butter with the olive oil in a large skillet over medium heat. Add the diced onion and celery and cook 5 minutes until softened and translucent.
2. 2Stir in the chopped mushrooms and cook another 6 to 8 minutes until they release their liquid and begin to brown. Add the diced apples, thyme, and sage; cook 3 minutes more until the apples soften slightly.
3. 3Remove the skillet from heat and fold in the bread cubes plus enough stock to moisten without making the mixture soggy. Season with salt and pepper and let the stuffing cool 10 minutes.
4. 4Pat the pheasants dry. Loosely pack the apple-mushroom stuffing into the cavities, then tie the legs with kitchen twine and tuck the wing tips under. Rub the remaining butter over the skin and season generously with salt and pepper.
5. 5Place the stuffed birds breast-side up on a rack set in a roasting pan. Pour the remaining stock into the pan bottom. Roast 20 minutes at 400°F, then lower the heat to 350°F.
6. 6Continue roasting 40 to 50 minutes, basting every 15 minutes with pan juices, until the thigh registers 160°F and the stuffing reaches 165°F. If the skin browns too quickly, tent loosely with foil.
7. 7Transfer the pheasants to a board and rest 12 minutes under foil. Scoop the stuffing into a warm bowl.
8. 8Carve the birds and serve slices or halves alongside generous spoonfuls of the fragrant apple-mushroom stuffing, drizzled with any remaining pan juices.