Stuffed Boneless Quail With Wild Rice And Sage Stuffing

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.

2. 2

   Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.

3. 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. 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. 5

   Bake in preheated oven for 35 to 40 minutes, or until cooked through.

6. 6

   Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.

* Per serving · 4 servings · Values may vary.