Southern Stuffed Quail Recipes

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SOUTHERN STUFFED QUAIL



Southern Stuffed Quail image

A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.

Provided by COOKIEMONSTOR0909

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 45m

Yield 8

Number Of Ingredients 9

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
  • Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
  • Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g

SAUSAGE STUFFED QUAIL



Sausage Stuffed Quail image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings as an appetizer, 2 as an entree

Number Of Ingredients 15

4 slices bacon
1/2 cup dry port wine
1 1/2 cups chicken stock
3 cups baby arugula, washed and dried
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1/4 fennel bulb, cut into 1/4-inch dice
1/4 onion, cut into 1/4-inch dice
1/2 pound bulk fennel sausage
1/2 cup breadcrumbs
1/4 cup grated Parmigiano
1 egg
1/2 bunch fresh Italian parsley, finely chopped
4 semi-boneless quail, wingtips removed

Steps:

  • Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool.
  • In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine.
  • Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail.
  • Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning.
  • Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately.

STUFFED QUAIL



Stuffed Quail image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

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)

Steps:

  • Preheat oven to 425 degrees F.
  • 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.
  • 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
  • Preheat the oven to 350 degrees F.
  • 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.

SOUTHERN-FRIED QUAIL WITH BLUE CHEESE DRESSING



Southern-fried quail with blue cheese dressing image

Try a more refined type of fried chicken using quail with an indulgent blue cheese dipping sauce. These golden-brown bites are perfect party food

Provided by Tom Kerridge

Categories     Canapes, Starter

Time 16m

Number Of Ingredients 14

100ml buttermilk
¼ tsp ground cumin
3 quails , split in half through the middle so you have six halves
sunflower oil , for deep-frying
celery leaves , to serve (optional)
4 tbsp mayonnaise
4 tbsp buttermilk
40g soft blue cheese , crumbled
pinch celery salt
250g plain flour
½ tsp cayenne pepper
½ tsp onion salt
¼ tsp dried oregano
¼ tsp chilli flakes

Steps:

  • Mix the 100ml buttermilk, cumin and a large pinch of salt together in a bowl. Put the quail halves in the buttermilk mix so they are completely covered, then chill for at least 6 hrs or overnight.
  • To make the dressing, beat the mayonnaise, buttermilk, cheese and celery salt together - don't worry if it's not totally smooth. Keep chilled.
  • When ready to cook, mix all the spiced flour ingredients together. Heat a deep-fat fryer or a deep pan with sunflower oil to 175C. Remove the quail from the fridge, then dip each half in the spiced our and carefully drop them in the fryer.
  • Fry for about 6 mins until golden and crisp, then drain on kitchen paper and leave to rest for 2 mins or so. Pile onto a large serving plate, put the blue cheese sauce on the side for dipping, and scatter over the celery leaves, if you like.

Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium

STUFFED QUAIL WITH CRAWFISH DRESSING



Stuffed Quail With Crawfish Dressing image

This recipe is very close to the dish served at Massa's Restaurant in Houston. I like mine a little spicy and sprinkle them liberally with Tony Chachere's Creole Seasoning.

Provided by Witch Doctor

Categories     Quail

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

8 whole quail, raw, semi-boneless
1/2 cup fresh rosemary
1/2 cup butter
1 cup celery, chopped with tops
1 cup onion, chopped
1/2 cup green onion, chopped
1/4 cup garlic, chopped
1/2 cup fresh basil, chopped
1 lb crawfish tail, peeled and pre-cooked
1 cup cracker meal (or crushed crackers)
2 eggs
salt & freshly ground black pepper, to taste
1 (12 ounce) can bing cherries, for sauce (optional)

Steps:

  • Rub quail with the rosemary, black pepper, and salt (and Tony Chachere's, if preferred).
  • Prepare stuffing by sautéing remaining vegetables and basil in butter until tender.
  • In a mixing bowl combine sautéed vegetables with cracker meal, crawfish, eggs, salt and pepper to taste. Mix well.
  • Stuff quail liberally and bake in 350 degree F oven for 45 minutes or until done. Don't overcook.
  • Baste with butter once while cooking.
  • Place cooked quail on bed of brown or wild rice. Cherry sauce is optional.

Nutrition Facts : Calories 858.2, Fat 55.2, SaturatedFat 23.3, Cholesterol 453.7, Sodium 597.8, Carbohydrate 22.1, Fiber 2.7, Sugar 2.8, Protein 66.2

SOUTHERN PAN-FRIED QUAIL WITH GRITS



Southern Pan-Fried Quail with Grits image

Growing up in Tennessee, Southern or Country-Fried Chicken was a staple in our home. It wasn't until I moved to South Carolina that I was introduced to quail and discovered different ways to prepare it. -Athena M. Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 23

1-1/2 cups buttermilk
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
8 split and flattened quail (4 ounces each), thawed
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2/3 cup canola oil
GRAVY:
3 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
GRITS:
1 cup uncooked old-fashioned grits
4 ounces cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled, optional
2 green onions, thinly sliced, optional

Steps:

  • In a large resealable plastic bag, combine the buttermilk, 1/2 teaspoon each salt and pepper. Add the quail; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., In a shallow bowl, combine the flour, onion powder, garlic powder, cayenne and remaining salt and pepper. Coat quail with flour mixture., In a large skillet, cook quail in oil in batches over medium heat for 4-6 minutes on each side or until a thermometer reads 165°. Drain on paper towels. Remove to a serving platter and keep warm., For gravy, stir flour into pan drippings until blended; cook and stir for 4 minutes or until golden brown. Gradually add the cream, broth, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, prepare grits according to package directions. Add the cream cheese, cream, salt and pepper. Cook and stir until cream cheese is melted and grits are heated through. Serve with quail and gravy; sprinkle with bacon and green onions if desired.

Nutrition Facts :

SOUTHERN STYLE BARBECUED QUAIL



Southern Style Barbecued Quail image

Provided by Florence Fabricant

Categories     dinner, main course

Time 15m

Yield 4 to 8 servings

Number Of Ingredients 5

8 quails
1 cup buttermilk
3/4 teaspoon plus a few extra drops Tabasco
1 to 2 large sweet onions, such as Vidalia or Maui (you will need eight 1/2-inch thick slices of Vidalia or Maui (you will need onion)
2 tablespoons balsamic vinegar

Steps:

  • Split quails by snipping up the backbone with kitchen shears. Flatten them and place in a dish.
  • Mix buttermilk with 3/4 teaspoon Tabasco and pour over the quails, coating them well. Cover and refrigerate overnight, up to 24 hours.
  • Preheat grill or broiler. Remove quails from the marinade and place onion slices in marinade. Grill or broil quails close to the source of heat until lightly browned, three to five minutes on each side. As soon as the quails are done, grill the onion slices a minute or two on each side until lightly browned.
  • Arrange the onions on a platter and top each with a quail. Mix the vinegar with a few drops of Tabasco, sprinkle over the quail and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 8 grams

SOUTHERN STUFFED QUAIL



Southern Stuffed Quail image

A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.

Provided by COOKIEMONSTOR0909

Categories     Ground Pork

Time 45m

Yield 8

Number Of Ingredients 9

¼ cup ground pork
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 clove chopped fresh garlic
2 ½ tablespoons fresh bread crumbs
ground black pepper to taste
8 quail, cleaned and split lengthwise
1 tablespoon bacon drippings

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
  • Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
  • Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g

CHARCOAL-GRILLED STUFFED QUAIL



Charcoal-Grilled Stuffed Quail image

The chef Bill Neal, of Crook's Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family's preoccupation in their small farming community near Gaffney, S.C. "Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking."

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 cleaned quail, 1/4 pound each
1/8 pound streaky bacon or salt pork, cut into small cubes, about 1/2 cup
1 tablespoon finely chopped garlic
2 1/2 tablespoons fine dry bread crumbs
2 1/2 tablespoons finely diced carrot
2 1/2 tablespoons finely diced celery
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme, or 1/4 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons bacon fat or corn oil

Steps:

  • Heat a charcoal grill until white ash forms on top of the coals.
  • Split each quail neatly along the backbone. Set aside.
  • Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt and pepper. Blend thoroughly with the fingers.
  • By hand, carefully separate a portion of the breast meat from the bone, to form a small pocket. Push equal portions of the pork stuffing into the cavities. Push any additional stuffing under the skin of the birds without breaking the skin. Brush the birds all over with bacon fat or oil.
  • Place the quail skin side down on the grill and cook until nicely browned on one side, 4 to 5 minutes. Turn and press the outer portions together to give the bodies more of their original shape. Let cook 4 to 5 minutes on the second side, or until the desired doneness is reached.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 14 grams, Sodium 617 milligrams, Sugar 1 gram

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