Stuffed Boneless Quail With Wild Rice And Sage Stuffing Recipe

Name: Stuffed Boneless Quail With Wild Rice And Sage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless quail; salt to taste; 2 teaspoons grated orange zest, divided; 2 1/2 cups vegetable broth; 1/2 cup uncooked wild rice; 1 bay leaf; 1 tablespoon vegetable oil; 1 cup diced onion; 3/4 cup diced celery; 1/2 cup fresh sage, minced; 1 egg white; 1/3 cup toasted walnuts; 1/2 teaspoon freshly ground black pepper; 1/4 cup fresh parsley, minced; 1/2 cup chicken broth

Servings: persons

6 boneless quail
salt to taste
2 teaspoons grated orange zest, divided
2 1/2 cups vegetable broth
1/2 cup uncooked wild rice
1 bay leaf
1 tablespoon vegetable oil
1 cup diced onion
3/4 cup diced celery
1/2 cup fresh sage, minced
1 egg white
1/3 cup toasted walnuts
1/2 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
1/2 cup chicken broth

1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
2
Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
3
In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
4
Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
5
Bake in preheated oven for 35 to 40 minutes, or until cooked through.
6
Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.

312

kcal

Calories

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 boneless quail, salt to taste, 2 teaspoons grated orange zest, divided, 2 1/2 cups vegetable broth, and more.

Yes, Stuffed Boneless Quail With Wild Rice And Sage Stuffing falls under the Soups & Stews 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.

Stuffed Boneless Quail With Wild Rice And Sage Stuffing

How did you like this recipe?

Frequently Asked Questions