Roasted Quail With Cranberry-Orange-Pecan Stuffing – a delicious recipe with cranberry juice, sugar, cranberries, orange rind, orange juice, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook cranberry juice and sugar in a saucepan over medium heat, stirring constantly, 25 minutes or until sugar melts and mixture thickens. Add cranberries and orange rind; cook, stirring constantly, 2 minutes or until cranberries pop. Remove cranberry glaze from heat; let cool.
2
Stir together orange juice and melted butter.
3
Spoon about 1/4 cup Cranberry-Orange-Pecan Stuffing into each quail, and tie legs together with string. Sprinkle with salt and pepper; place in a shallow roasting pan. Brush with orange juice mixture.
4
Bake at 325u00b0 for 1 hour, basting quail with orange juice mixture every 15 minutes. Broil 5 1/2 inches from heat 3 to 4 minutes or until golden, if necessary. Serve with cranberry glaze. Garnish, if desired min.
359
kcal
Calories
11
g
Fat
67
g
Carbs
FatCarbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 cups cranberry juice, 1 1/4 cups sugar, 1 1/2 cups fresh or frozen cranberries, 1 1/2 teaspoons grated orange rind, and more.
Yes, Roasted Quail With Cranberry-Orange-Pecan Stuffing falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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