Stuffed Boneless Quail with Wild Rice and Sage Stuffing0 Reviews
- Prep: 20 min
- Cook: 2 hr
- Ready In: 2 hr 20 min
“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!” - by BECKY SMITH
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 339 cal
- 20.3 g
- 13.8 g
Based on a 2,000 calorie diet
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