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Gefuellte Tauben (Stuffed Pigeons)

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German Poultry


  • 4 Pigeons
  • 100 g Butter (7 Tbsp)
  • 1 c Plain breadcrumbs
  • 1 tb (level) minced onion
  • 1 bn Parsley, chopped
  • 80 g Raw bacon (3 oz), diced
  • 1 Egg
  • A bit of lukewarm milk
  • 1 ts (level) marjoram
  • A bit of ground nutmeg
  • Salt and pepper to taste
  • 1 pn Sugar
  • 1 Yellow turnip [substitute: carrot], scraped


Combine 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: D'SCHWAEBISCH' 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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