Stuffed Quail

Total: 50 min Active: 20 min Yield: 8 servings

 

Ingredients                               

·         Deselect All

·         6 ounces whole-grain bread, cut into 1/4-inch cubes

·         1 tablespoon olive oil

·         Kosher salt and freshly ground black pepper

·         3 tablespoons unsalted butter

·         1 cup chopped yellow onion

·         1/2 cup diced carrot

·         1/2 cup diced celery

·         1 tablespoon minced garlic

·         4 tablespoons chopped fresh flat-leaf parsley

·         2 tablespoons chopped fresh sage

·         1 cup chicken stock, plus more if needed

·         8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

 

Preparation

1.      Preheat oven to 425 degrees F.

2.      Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.

3.      In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery, and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage, and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature

4.      Preheat the oven to 350 degrees F.

5.      Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

 

Nutrition Facts (per serving)

Serving size 1 of 16 servings

Calories 825

Total Fat 20g

Saturated Fat 6g

Carbohydrates 8g

Dietary Fiber 2g

Sugar 2g

Protein 18g

Cholesterol 101mg

Sodium 338mg