Entree: United States – Great Plains – Plum-Stuffed Partridge with Red Rice Pilaf

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 55 min

Ingredients

- 2 whole partridges, approx. 1 lb (450 g) each
- 1 cup (200 g) red rice, uncooked
- 4 plums, approx. 10 oz (280 g) total

Instructions

1. Preheat oven to 375°F (190°C). Cook red rice according to package directions until just under tender; spread to cool slightly.
2. Pit and finely chop the plums; fold chopped plums into warm red rice to make a stuffing.
3. Loosely fill each partridge cavity with the plum-red rice mixture; truss birds if desired to keep stuffing contained.
4. Place stuffed partridges in a roasting pan and roast for 30–40 minutes, until the bird is cooked through (internal temperature about 165°F / 74°C) and rice stuffing is hot.
5. Rest birds 5–10 minutes, carve, and serve slices with spoonfuls of stuffing and any pan juices.