Entree: United Kingdom – England – Roast Partridge with Sage & Onion Stuffing

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 30 min

Additional 10 min

Total 1 hr

Ingredients

- 4 whole partridges, approx. 10 oz (280 g) each
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 2 cloves garlic, minced
- 2 cups (160 g) stale breadcrumbs
- 2 tbsp (6 g) fresh sage, finely chopped
- 1 tbsp (3 g) fresh thyme leaves
- 1/2 cup (120 ml) chicken stock
- 1 lemon, zested and halved
- 2 tbsp (30 ml) dry white wine (optional)
- Salt
- Freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 425°F (220°C). Pat the partridges dry, season the cavities and skins with salt and pepper, and rub with 2 tbsp (30 g) butter.
2. In a skillet over medium heat, melt 2 tbsp (30 g) butter with 2 tbsp (30 ml) olive oil. Sauté the chopped onion until soft, about 5–7 minutes; add garlic and cook 1 minute more.
3. Remove from heat and stir in breadcrumbs, sage, thyme, lemon zest, and enough chicken stock (start with 1/4 cup (60 ml)) to moisten until stuffing holds together; adjust salt and pepper.
4. Spoon the stuffing into the cavities of the partridges (do not overpack), tuck the skin if needed, and truss the birds lightly. Place partridges breast-side up in a roasting pan; squeeze lemon halves over them and add wine to the pan if using.
5. Roast at 425°F (220°C) for 20–25 minutes for medium doneness, basting once or twice with pan juices; reduce oven to 375°F (190°C) and roast an additional 5–10 minutes if you prefer well done.
6. Remove partridges to a cutting board and rest 10 minutes. While resting, deglaze the roasting pan with 1/2 cup (120 ml) chicken stock, scrape up browned bits, simmer briefly and adjust seasoning to make a simple pan gravy.
7. Carve and serve each partridge with spoonfuls of gravy and remaining stuffing.

1. Preheat the oven to 425°F (220°C). Pat the partridges dry, season the cavities and skins with salt and pepper, and rub with 2 tbsp (30 g) butter.
2. In a skillet over medium heat, melt 2 tbsp (30 g) butter with 2 tbsp (30 ml) olive oil. Sauté the chopped onion until soft, about 5–7 minutes; add garlic and cook 1 minute more.
3. Remove from heat and stir in breadcrumbs, sage, thyme, lemon zest, and enough chicken stock (start with 1/4 cup/60 ml) to moisten until stuffing holds together; adjust salt and pepper.
4. Spoon the stuffing into the cavities of the partridges (do not overpack), tuck the skin if needed, and truss the birds lightly. Place partridges breast-side up in a roasting pan; squeeze lemon halves over them and add wine to the pan if using.
5. Roast at 425°F (220°C) for 20–25 minutes for medium doneness, basting once or twice with pan juices; reduce oven to 375°F (190°C) and roast an additional 5–10 minutes if you prefer well done.
6. Remove partridges to a cutting board and rest 10 minutes. While resting, deglaze the roasting pan with 1/2 cup (120 ml) chicken stock, scrape up browned bits, simmer briefly and adjust seasoning to make a simple pan gravy.
7. Carve and serve each partridge with spoonfuls of gravy and remaining stuffing.