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.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 416 kcal
Carbohydrates: 46.1 g
Protein: 30.3 g
Fat: 12.4 g
Fiber: 3.1 g
Sodium: 45 mg
Potassium: 506 mg
Calcium: 22 mg
Iron: 2.01 mg
Nutrition estimated: November 4, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.