Roasted Guinea Hen with Fall Vegetables

Recipe by Chef Tim Hollingsworth

Tired of turkey and ready to stray from the flock this Thanksgiving? Put a delicious twist on your holiday tradition with this succulent Roasted Guinea Hen recipe recommended by our friend, acclaimed Chef Timothy Hollingsworth. Served with Fall vegetables, this dish is sure to wow the crowd. And a turkey somewhere out there will thank you!


1 guinea hen
¼ cup olive oil
1 yellow onion, cut in half
4 baby beets, peeled and cut in half
2 turnips, peeled and cut into sixths
1 asian pear
12 cloves
1 bunch rosemary
1 cinnamon stick
3 star anise
kosher salt, for seasoning
pepper, for seasoning


Preheat oven or smoker to 375 degrees

Season guinea hen with salt and pepper

Stuff cinnamon and star anise into the cavity of the hen

Stud cloves into turnips (one in each turnip)

On stovetop, preheat a large cast iron dutch oven, over medium heat

Add olive oil, place your vegetables around the perimeter and season them with salt and pepper

Place guinea hen in the center of the dutch oven

Remove from stove top, and place in oven or smoker

Cook until you reach an internal temperature of 165 degrees

Allow guinea hen to rest for at least 20 minutes before carving