Stuffed Boneless Quail with Wild Rice and Sage Stuffing

May 14, 2023May 14, 20230 7
Stuffed Boneless Quail with Wild Rice and Sage Stuffing
in Main

Prep

40 min

Cook

30 min

Ready In

1 hr 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 boneless quail
salt to taste
2 teaspoons grated orange zest , divided
2 1/2 cups vegetable broth
1/2 cup uncooked wild rice
1 bay leaf
1 tablespoon vegetable oil
1 cup diced onion
3/4 cup diced celery
1/2 cup fresh sage , minced
1 egg white
1/3 cup toasted walnuts
1/2 teaspoon freshly ground black pepper
1/4 cup fresh parsley , minced
1/2 cup chicken broth

Nutrision Information

Servings Per Recipe
6
Calories
340
Sugar
1g
Fat
11g
Stuffed Boneless Quail with Wild Rice and Sage Stuffing is a delicious and hearty dish that is perfect for a special occasion or holiday meal. The quail is flattened, and then filled with a mixture of wild rice, sage, and walnuts before being tied up and baked to perfection. The stuffing adds a delightful crunch and flavor to the tender quail meat. Serve alongside roasted vegetables, mashed potatoes, or a salad for a complete and satisfying meal.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Place quail between 2 sheets of plastic wrap and pound gently with a mallet or heavy skillet until flattened.
3.Season the quail with salt and sprinkle 1 teaspoon orange zest over the quail. Set aside.
4.Stir the vegetable broth, wild rice, and bay leaf together in a saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 1 hour.
5.Heat oil in a skillet over medium-high heat. Add onions and celery and cook until softened, about 10 minutes. Stir in the sage, remaining 1 teaspoon orange zest, and rice. Remove from heat and let cool.
6.Beat egg white until foamy, and then stir in the walnuts and black pepper. Stir into the rice mixture. Set aside.
7.Place about 1/2 cup stuffing on each quail, and then close and tie up each quail. Place the stuffed and tied quail into a shallow roasting pan. Pour chicken broth around the quail in the pan.
8.Bake in the preheated oven until quail is no longer pink and the stuffing is heated through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9.Brush each quail with pan juices and sprinkle with parsley to serve.

PROS

This recipe is a great way to enjoy quail, which is a low-fat and high-protein meat.
The wild rice stuffing also adds fiber and nutrients to the dish.

CONS

Preparing and stuffing the quail can be time-consuming and challenging for beginners.
Additionally, quail is not commonly found in all grocery stores or markets, which might make it difficult to obtain.

HEALTH & BENEFITS

Quail is a lean protein source that is rich in essential vitamins and minerals. It contains high amounts of iron, which is important for maintaining healthy blood cells. Additionally, the wild rice in the stuffing provides fiber, which aids digestion and can help lower cholesterol levels.

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