Hairy Bikers’ roast partridge with festive stuffing Recipe

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30 min


45 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Tired of turkey? Go for partridge this Christmas, served with fondant potatoes and pickled pears from the boys’ new BBC2 Christmas special, The Twelve Days of Christmas


  • 4 partridges
  • 2tbsp unsalted butter
  • 8 rashers streaky bacon
  • 2 shallots, finely chopped
  • 100g fresh white breadcrumbs
  • 150g good pork sausage meat
  • 75g cooked chestnuts, chopped
  • 4 sage leaves, finely chopped
  • 4 dried apricots, finely chopped
  • Zest of a lemon
  • Salt and black pepper
  • Buttered carrots to serve


  • First wash and dry the partridges inside and out, set aside.

  • For the festive stuffing: Heat the knob of butter in a frying pan and sweat the shallots until translucent.

  • In a bowl place the breadcrumbs, sausage meat, chestnuts, sage leaves, apricots and lemon zest. Combine together. Stir in the cooked buttery onions. Add a little seasoning as you wish.

  • Allow the stuffing to cool completely and stuff the partridges with the stuffing.

  • Place the stuffed partridges onto a roasting tin. Smear them all over with butter and cover each bird with a couple of rashers of streaky bacon – we are doing everything we can to keep the birds moist.

  • Roast in a moderate preheated oven at 180ÂșC for 45 mins. Leave to rest for 10 mins before serving.

  • Serve with some buttered carrots on the side.

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Top Tip

This recipe works well with Poussin (young chicken) if you can't find partridges