Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce Recipe

Name: Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 small onion, finely chopped; 2 small celery ribs, finely chopped; 1 1/4 teaspoons rubbed sage; 1/2 cup finely chopped dates; 4 cups crumbled Buttermilk Corn Bread; 1 large egg, lightly beaten; Salt and freshly ground pepper; 2 tablespoons plus 1 teaspoon vegetable oil, plus more for rubbing; 1 small carrot, finely chopped; 1 1/2 teaspoons tomato paste; 1/2 cup ruby port; 2 teaspoons finely grated orange zest; 1/2 cup fresh orange juice; 1 quart chicken stock or low-sodium broth; 1 bay leaf; 1 thyme sprig; 1 teaspoon whole black peppercorns; 8 partially boned quail; 1/4 teaspoon finely ground fennel seeds

Servings: persons

5 tablespoons unsalted butter
1 small onion, finely chopped
2 small celery ribs, finely chopped
1 1/4 teaspoons rubbed sage
1/2 cup finely chopped dates
4 cups crumbled Buttermilk Corn Bread
1 large egg, lightly beaten
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil, plus more for rubbing
1 small carrot, finely chopped
1 1/2 teaspoons tomato paste
1/2 cup ruby port
2 teaspoons finely grated orange zest
1/2 cup fresh orange juice
1 quart chicken stock or low-sodium broth
1 bay leaf
1 thyme sprig
1 teaspoon whole black peppercorns
8 partially boned quail
1/4 teaspoon finely ground fennel seeds

1
In a medium skillet, melt 2 tablespoons of the butter.
2
Add half of the onion and 1 celery rib and cook over moderate heat until softened, about 5 minutes.
3
Stir in 1 teaspoon of the sage, 2 tablespoons of the butter and the dates and remove the skillet from the heat.
4
In a large bowl, combine the corn bread with the contents of the skillet.
5
Add the egg and blend well, then season with salt and pepper.
6
In a medium saucepan, heat 1 teaspoon of the oil.
7
Add the remaining onion and cook over high heat until browned, about 3 minutes.
8
Add the carrot and the remaining celery and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
9
Add the tomato paste and cook, stirring, until glossy, about 30 seconds.
10
Add the port, orange zest and orange juice and boil over high heat until reduced by three-fourths, about 3 minutes.
11
Add the chicken stock, bay leaf, thyme sprig and black peppercorns and bring to a boil, then simmer over moderate heat until reduced to 3/4 cup, about 30 minutes.
12
Strain the sauce into a small saucepan.
13
Preheat the oven to 350.
14
Scoop up 1/2 cup of the corn bread stuffing and squeeze to form it into a fat cylinder.
15
Slide the cylinder into a quail and press to shape the quail around the stuffing.
16
Pull the neck skin over the stuffing and secure with a toothpick.
17
Repeat with the remaining stuffing and quail.
18
In a small bowl, mix the ground fennel with 1 teaspoon of salt, 1/4 teaspoon of pepper and the remaining 1/4 teaspoon of sage.
19
Rub the quail all over with oil and sprinkle with the spice mixture.
20
In a large skillet, heat 1 tablespoon of the oil.
21
Add 4 of the quail, breast side down, and cook over high heat until browned, about 4 minutes.
22
Turn the quail and cook for 2 minutes longer.
23
Transfer the quail to a large rimmed baking sheet.
24
Repeat with the remaining 1 tablespoon of oil and 4 quail.
25
7.
26
Roast the quail in the oven until an instant-read thermometer inserted in the center of the stuffing registers 155, about 12 minutes.
27
Meanwhile, bring the port sauce to a boil.
28
Off the heat, whisk in the remaining 1 tablespoon of butter and season with salt and pepper.
29
Spoon the sauce onto plates, set 2 stuffed quail in the center of each and serve.

1955

kcal

Calories

210

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 20 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 small onion, finely chopped, 2 small celery ribs, finely chopped, 1 1/4 teaspoons rubbed sage, and more.

Yes, Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce

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