SAUSAGE STUFFED QUAIL
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings as an appetizer, 2 as an entree
Number Of Ingredients 15
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.
SOUTHERN STUFFED QUAIL
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
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
STUFFED QUAIL
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.
STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING
Quail are stuffed with a savory mixture of wild rice, onion, celery, sage, parsley and walnuts. This is a dish you'll impress yourself with!
Provided by BECKY SMITH
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 2h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
- Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
- In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
- Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
- Bake in preheated oven for 35 to 40 minutes, or until cooked through.
- Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 13.8 g, Cholesterol 82.8 mg, Fat 20.3 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 272.7 mg, Sugar 3.5 g
STUFFED QUAIL
Mom got me some quail so I got a basic idea of how long to cook quail and made this up based on most bird recipes. It was great tasting and tender.
Provided by Tara1183
Categories Quail
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook sausage and mix in the bread,.
- Sauté veggies and herbs in butter until tender.
- Mix into bread with chicken broth and apple until moist and stuff quail (wrap and secure with small skewers or just lay under the quail) Place in baking tray and put in over breast down for 30-35 minutes at 325°F.
- I basted them about every 8 minutes with basting sauce.
Nutrition Facts : Calories 541.8, Fat 32.4, SaturatedFat 13.1, Cholesterol 154.8, Sodium 719, Carbohydrate 26.3, Fiber 2, Sugar 12.8, Protein 36
BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE
Provided by Melissa Clark
Categories Cheese Garlic Herb Poultry Bake Thanksgiving Stuffing/Dressing Goat Cheese Bacon Quail Fall Winter Grill/Barbecue
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
- Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.
STUFFED QUAIL WITH CRAWFISH DRESSING
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
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
STUFFED QUAIL
Steps:
- Clean and skin the quails. Skinning a whole quail is kind of a tedious process, be very careful not to break the bones, or you can leave the skin on. Sometimes there will be small feathers stuck to the skin, make sure you pluck all those off. Mix all the ingredients in the first set to make a paste, and apply liberally on the birds in and out. Marinate for about an hour. Heat a large frying pan (which will be used to sear the quail in the next step), toast the pine nuts, remove and keep aside. Add a little oil to frying pan, carefully sear the birds one by one or more at a time, depending on the size of the pan. We just want to flash fry the outside, not actually cook the birds completely, so give about 2-3 minutes per bird. Add more oil in between if needed. In the same pan, add more oil if needed, and add the shallots, green chilies and raisins and saute till brown. Reduce the heat and add chili powder and pepper powder and saute for about a minute. Add the green onion slices, salt and toasted pine nuts and mix well till the green onions are wilted. Remove from the heat. Pre-heat the oven to 375F. Stuff the cavities of each quail tightly with the prepared stuffing. Arrange the birds on a greased baking dish, spray some oil on the birds and roast for about 35-45 minutes. Serve warm, with some fresh lemon squeezed over and with a side salad.
CHARCOAL-GRILLED STUFFED QUAIL
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
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
More about "stuffed quail recipes"
10 BEST STUFFED QUAIL RECIPES | YUMMLY
From yummly.com
5/5 (1)
STUFFED QUAIL LEGS - CHEF'S PENCIL
From chefspencil.com
STUFFED QUAIL | SOUS-VIDE RECIPES BY FLEISCHMANN'S COOKING GROUP
From sous-vide.cooking
STUFFED QUAIL RECIPE WITH FENNEL & TURNIP | SALT AND VANILLA
From saltvanilla.com
OYSTER-STUFFED QUAIL WITH BURNT CAULIFLOWER PURéE
From farmer-gourmand.com
QUAIL STUFFED WITH MUSHROOMS AND SAUSAGE - LIDIA
From lidiasitaly.com
EASY TO MAKE - STUFFED AND GRILLED QUAIL - WINCHESTER
From winchester.com
STUFFED QUAIL WITH PEARL BARLEY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO MAKE STUFFED QUAIL - BEST RECIPE | CHARLESTON MAGAZINE
From charlestonmag.com
10 BEST STUFFED QUAIL RECIPES | YUMMLY
From yummly.com
STUFFED ROASTED QUAIL - LUBNA'S CULINARY ADVENTURES
From lubnascookbook.com
BAKED STUFFED QUAIL RECIPE 2021 EASY RECIPE TOP
From easyrecipe.top
QUAIL STUFFED WITH FOIE GRAS - JACQUES HAERINGER
From chefjacques.com
ROASTED STUFFED BONELESS QUAILS BENEDICTINE - ONLINE CULINARY …
From onlineculinaryschool.net
QUAIL COOKING TIPS - BROKEN ARROW RANCH
From brokenarrowranch.com
BEST BACON WRAPPED QUAIL STUFFED WITH 3 CREAM CHEESES RECIPES …
From foodnetwork.ca
GUSTO TV - STUFFED QUAIL WITH WINE SOAKED PLUMS
From gustotv.com
OVEN ROASTED STUFFED QUAILS | EMERILS.COM
From emerils.com
STUFFED QUAIL WITH WINE SOAKED PLUMS, PORK SAUSAGES, AND CABBAGE …
From more.ctv.ca
STUFFED QUAIL WITH ORANGE SAUCE | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
STUFFED QUAIL RECIPES JAMIE OLIVER – DOWNLOAD COOKING INGREDIENTS
From uniquegiftstips.net
ROASTED QUAIL WITH CORN BREAD STUFFING AND PORT-ORANGE SAUCE …
From foodandwine.com
SAUSAGE STUFFED QUAIL | TEXAS QUAIL FARMS
From texquail.com
MUSHROOM STUFFED QUAIL | EMERILS.COM
From emerils.com
ROAST STUFFED QUAIL WITH GOAT CHEESE, FIGS, AND WALNUTS
From sugarwithspiceblog.com
FRESH AND DELICIOUS QUAIL RECIPES | TO-TABLE
From to-table.com
STUFFED QUAIL RECIPE
From crecipe.com
STUFFED CAROLINA QUAIL RECIPE BY VINCENT POUESSEL - FOOD NEWS
From foodnewsnews.cc
EGYPTIAN-STYLE STUFFED QUAIL – ASTRA FARM
From astrafarms.com
ROASTED STUFFED QUAIL FOR TWO WITH MADEIRA SAUCE - RICE RECIPES
From ansonmills.com
PAN-ROASTED STUFFED QUAIL WITH FIGS & MADEIRA - SMITHEY IRONWARE
From smithey.com
STUFFED QUAIL WITH RAISINS, ORANGE AND HERBS RECIPE - MAGGIE BEER
From maggiebeer.com.au
STUFFED QUAIL RECIPE | EAT SMARTER USA
From eatsmarter.com
SWEET & STICKY ROAST QUAIL | GAME RECIPES | JAMIE OLIVER
From jamieoliver.com
STUFFED QUAIL RECIPE | THE CHEFS’ LINE | SBS FOOD
From sbs.com.au
CRAB STUFFED QUAIL | MANCHESTER FARMS QUAIL
From manchesterfarms.com
QUAIL STUFFED WITH RISOTTO | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
BACON WRAPPED QUAIL STUFFED WITH DATES RECIPE! - YOUTUBE
From youtube.com
QUAIL STUFFED WITH FRESH FIGS AND PROSCIUTTO RECIPE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love