Stuffed Poussin

Every Sunday morning, we make a point of heading down to the Dupont Circle farmer's market. This is not one of those farmer's markets where you also have importers or non-locals. It is exclusively local farmers (and one fisherman and his wife). Over the four years we've lived in this area, we've been fortunate to get to know some of the vendors, and have our regular stops at specific times of year.

This weekend the greens are coming out in a big way, from frissee to mustard greens and kale, as well as beautiful spring garlic and French breakfast radishes. We had an entire Whole Foods cloth bag filled with only green things. However, this weekend I made a bee-line for our friends at Eco-Friendly Foods. I knew from experience that right about now they should start having some fresh poultry, and boy was I right! They had lovely fresh poussins, as well as our favorite fresh-made rabbit sausage.

I decided to cook the poussins last night, and was rewarded when I stuffed them with milk-soaked bread, fresh sage, mushrooms (shitake and baby bella), and ricotta salata, baking them surrounded by more mushrooms and pancetta.


Accompanied by the 2004 Revelation Red, and a salad of fresh spring greens, it was a taste of spring but warm and toasty to go with our unseasonably cold day (it was a high of just under 50-degrees, and normally it should be about 60-degrees!).