Roast Pheasant Stuffed With Chestnut Bread Dressing

Preparation

1. Step 1

   Preheat oven to 375 degrees. Combine all ingredients except butter and pheasants with ½ cup of broth in a large bowl. Add 6 tablespoons of the butter. Stir until mixture is well combined.

2. Step 2

   Clean the insides of the birds well with a damp cloth. Fill each bird with as much of the dressing as it will comfortably hold. Pin or stitch the cavity closed. Place the remaining dressing in a casserole. Set aside.

3. Step 3

   Brush the remaining butter over the skin of each pheasant. Place pheasants in a large, deep roasting pan, breast side down. Cover. Roast for 30 minutes. Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.

4. Step 4

   Reduce heat to 350 degrees. Uncover. Place dressing in oven with pheasants. Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes. Remove pheasants and dressing from oven.

5. Step 5

   Remove the birds from the pan. Let stand for 10 minutes. Cut each bird in half lengthwise. Serve, passing additional dressing separately.