Southern Stuffed Quail

Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

By COOKIEMONSTOR0909

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven broiler.

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  • 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

Per Serving:
231 calories; protein 23g; carbohydrates 1g; fat 14.4g; cholesterol 88.1mg; sodium 71.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rachel
Rating: 5 stars
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. Read More
Helpful
(26)

Most helpful critical review

mommy08
Rating: 3 stars
03/11/2009
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. Read More
Helpful
(22)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rachel
Rating: 5 stars
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. Read More
Helpful
(26)
mommy08
Rating: 3 stars
03/11/2009
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. Read More
Helpful
(22)
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