Gefuellte Tauben (Stuffed Pigeons)

• 4 each pigeon
• 100 grams butter
• 1 cup bread crumbs
• 1 tablespoon onions minced
• 1 bunch parsley leaves chopped
• 80 grams bacon uncooked, diced
• 1 each eggs
• 1 x milk lukewarm
• 1 teaspoon marjoram
• 1 x nutmeg of nutmeg
• 1 x salt and black pepper to taste
• 1 pinch sugar
• 1 each turnip yellow, scraped

1. Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a loose stuffing.
2. 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.)
3. Stuff the pigeons and sew closed with cooking twine.
4. Season the outside with salt and pepper.
5. Roast in buttered baking dish along with the scraped yellow turnip.
6. Baste frequently, with the pan juices.
7. Serve with different salads.

pigeon, butter, bread crumbs, onions, parsley, bacon, eggs, milk, marjoram, nutmeg, salt, sugar, turnip yellow

Taken from recipeland.com/recipe/v/gefuellte-tauben-stuffed-pigeon-41510 (may not work)