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Southern Stuffed Quail

Southern Stuffed Quail

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
COOKIEMONSTOR0909

COOKIEMONSTOR0909

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven broiler.
  2. In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
  3. 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.
  4. 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).
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Reviews

Rachel
24

Rachel

12/28/2005

This was fantastic!! I grilled these, which took about 15 minutes longer than broiling since the temperature wasn't as high. They were perfect! I did add some thyme and sage to the stuffing, which complimented the other ingredients well. Thanks for this excellent recipe! I will use it for Cornish game hens also.

mommy08
18

mommy08

3/11/2009

The stuffing definitely needed some work; the flavors were there, but sense quail is so tiny, there's not much substance to the bird so I was looking for more substance in the stuffing. I took the recommendation of adding sage and thyme, but also substituted finely chopped walnuts in place of the carrots and used half the amount of parsley. I substitued bread crumbs for a stuffing mixture and added an extra tablespoon. Also, instead of brushing the quail with bacon drippings, I wrapped the stuffed quail in bacon before broiling.

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