Gefuellte Tauben (Stuffed Pigeons)
Submitted by berbica
Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.
YIELD
4 servingsPREP
15 minCOOK
45READY
1 hrsThis traditional German recipe (Gefüllte Tauben) turns tender young pigeons into an elegant roast worthy of a special occasion.
The stuffing blends breadcrumbs soaked in milk with diced bacon, sautéed onion, chopped parsley, and the bird’s own giblets for deeply savory flavor.
Marjoram and a whisper of nutmeg add warmth, while the pigeons roast alongside scraped yellow turnip in a buttered dish.
Frequent basting keeps everything moist and creates rich pan juices for serving.
Pro Tips
- Blanch the pigeon liver first to keep the stuffing light in color
- Don’t overstuff (the filling expands slightly during roasting)
- Sew the cavity closed with kitchen twine to keep stuffing secure
- Baste every 20-30 minutes for the juiciest results
- The turnip absorbs all those wonderful pan drippings (don’t skip it)
- Serve with a crisp green salad and crusty bread to balance the richness
Ingredients
Directions
Combine the breadcrumbs, egg, milk, bacon, and sautéed 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.
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