How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage?

You need 12 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, plus more if needed, 4 ounces pancetta, diced, 1 large carrot, peeled and diced, 2 stalks celery, diced, and more.

Is Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage suitable as vegetarian?

Yes, Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage Recipe

Name: Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, plus more if needed; 4 ounces pancetta, diced; 1 large carrot, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, sliced; 1 bunch Lacinato kale, washed, stemmed, and torn into pieces; 1 cup chicken stock; 3 cups 1/2-inch cubes stale bread; Kosher salt and freshly ground pepper; 6 leaves sage, roughly chopped; 4 semi-boneless quail; 4 teaspoons unsalted butter

Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage

Eats Now Editorial Team · 301 kcal · Vegetarian

1
Preheat the oven to 350F.
2
Warm 2 tablespoons of the olive oil in a saute pan over medium heat and add the pancetta.
3
Cook until some of the fat renders, about 4 minutes.
4
Add the carrot, celery, and garlic and saute until tender but not colored, 3 to 4 minutes.
5
Add the kale and saute until just wilted, about 1 minute.
6
Add the chicken stock and cook down until the liquid nearly evaporates and the mixture is thick, 3 to 4 minutes.
7
Place the mixture in a large bowl with the bread cubes and toss to mix.
8
Season to taste with salt and pepper.
9
Add the sage and additional olive oil if necessary to moisten.
10
Allow the mixture to cool before stuffing the birds.
11
Season each quail on both sides with salt and pepper.
12
Pack the quail as tightly as possible, using about 1 cup of stuffing per bird.
13
Tuck the wings under the bird behind the back.
14
Bend one drumstick across the cavity opening, keeping the stuffing in place.
15
Secure by tucking the tip under the skin.
16
Cross the other drumstick over it so that the quail looks like its doing yoga.
17
Tear off about 5 inches of foil.
18
Fold the long end up about 1 inch, crease, then keep folding and creasing until you have a reinforced band 1 inch tall and as long as your box of foil.
19
Wrap the band around the quail to secure, twisting the ends.
20
Trim off extra foil with scissors.
21
Make 3 more bands the same way and repeat with the remaining birds.
22
Divide the remaining 2 tablespoons olive oil between two 10-inch ovenproof saute pans, and warm over high heat.
23
Brown the quail on each side, about 1 minute each, including the foil-wrapped sides.
24
Once you turn the quail to brown the top, top each with 1 teaspoon butter and put the pans in the oven.
25
After 5 minutes, turn each quail so that the top of the bird is up.
26
Roast for 5 minutes longer, or until a metal skewer inserted into the middle of the stuffing feels warm against your lip.
27
Once the quail are done, transfer to a board and remove the foil.
28
Return to the pan to crisp the skin and brown the sides that were under the foil strips.
29
Serve.

Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage

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