STUFFED QUAIL
Steps:
- Preheat oven to 425 degrees F.
- Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
- In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
- Preheat the oven to 350 degrees F.
- Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.
SAUSAGE STUFFED QUAIL
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings as an appetizer, 2 as an entree
Number Of Ingredients 15
Steps:
- Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool.
- In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine.
- Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail.
- Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning.
- Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately.
STUFFED QUAIL GUMBO
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s. Instead of being served separately, as tradition dictates, the gumbo garnishes - rice, oysters and sausages - are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
Provided by Craig Claiborne
Categories dinner, project, soups and stews, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put quail on a flat surface and sprinkle cavity of each with salt and pepper and a pinch of file powder.
- Put rice in a bowl and add salt, pepper and a pinch of file powder.
- Open up cavity of each quail and spoon 2 level tablespoons of rice in. Place one slice sausage and one oyster on the layer of rice. Spoon 2 more tablespoons rice into each cavity, pressing down with fingers. Press all around openings of cavities to seal.
- Arrange quail breast up and close together in one layer in a baking dish. Sprinkle breasts with salt, pepper and a pinch of file powder. Spoon 1 tablespoon of the melted butter on top of each quail.
- Combine onion, green pepper, celery and garlic in a mixing bowl and set aside.
- Bring enough water to boil in a saucepan to cover four remaining slices of sausage. Add sausage slices and simmer gently about 10 minutes. Drain and set aside.
- Heat the oil in a wide, heavy skillet and add the flour, stirring rapidly all around bottom with a wire whisk. Cook, stirring constantly, until flour turns light caramel in color. Reduce heat and continue stirring. Pay strict attention to the color, which will now deepen rapidly. The flour, when ready, should be dark brown; it should not blacken. Total cooking time is about 6 minutes.
- Immediately add onion mixture and continue stirring vigorously 3 to 4 minutes. Add broth while stirring rapidly. Bring to boil and cook, stirring, about 3 minutes. Add the oyster liquor, bay leaves and thyme sprigs and let simmer about 35 minutes. Be sure to scrape bottom of pan to prevent sticking and lumping.
- Meanwhile, preheat oven to 450 degrees.
- Place quail in oven and bake 30 minutes or until breasts are nicely browned.
- Carefully transfer quail to the simmering liquid and continue cooking 5 minutes. Remove bay leaves. Serve one quail and one slice of sausage with equal amounts of the gumbo liquid in four soup bowls.
SOUTHERN STUFFED QUAIL
A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.
Provided by COOKIEMONSTOR0909
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven broiler.
- In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
- Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
- Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g
More about "stuffed quail gumbo recipes"
STUFFED QUAIL WITH GUMBO - THE LOCAL PALATE
Web Chef Steven Manall of Belmond Charleston Place’s Palmetto Cafe in Charleston, South Carolina makes a spicy Andouille sausage and rice stuffing for quail and then surrounds the quail with a rich gumbo. The …
From thelocalpalate.com
From thelocalpalate.com
See details
QUAIL AND SMOKED SAUSAGE GUMBO | EMERILS.COM
Web Add the onions, peppers, celery, salt, cayenne, and bay leaves. Cook the vegetables, stirring often, until they are soft and tender, about 10 minutes. In a medium size sauté pan, brown the quail on all sides. Add the quail …
From emerils.com
From emerils.com
See details
10 BEST STUFFED QUAIL RECIPES | YUMMLY
Web Apr 28, 2023 salt, fresh lemon juice, onion, quail, bread, freshly ground black pepper and 4 more
From yummly.com
From yummly.com
See details
10 BEST STUFFED QUAIL RECIPES | YUMMLY
Web Apr 21, 2023 Stuffed Quail Gumbo Saveur scallion, cooked long grain white rice, dried oregano, flour and 25 more Onion and Apple-stuffed Quail Eat Smarter beef stew meat, …
From yummly.com
From yummly.com
See details
SHRIMP AND SAUSAGE GUMBO RECIPE - THE SPRUCE EATS
Web Nov 11, 2021 2 cups cooked rice, hot, for serving Fresh parsley, or green onion tops, chopped. optional Steps to Make It Gather the ingredients. In a skillet over medium heat, …
From thespruceeats.com
From thespruceeats.com
See details
10 BEST STUFFED QUAIL RECIPES | YUMMLY
Web Apr 10, 2023 Stuffed Quail Gumbo Saveur andouille, freshly ground black pepper, chicken stock, scallion and 25 more Onion and Apple-stuffed Quail Eat Smarter fresh …
From yummly.com
From yummly.com
See details
DEATH BY GUMBO BY CHEF JOHN FOLSE | CHEFWEAR
Web Place stuffed quail into gumbo and allow to simmer 30 minutes. When quail are tender and legs separate from body easily, remove birds to a platter and keep warm. Strain all …
From chefwear.com
From chefwear.com
See details
10 BEST STUFFED QUAIL RECIPES | YUMMLY
Web May 4, 2023 Stuffed Quail Gumbo Saveur tomato paste, canola oil, chives, dried oregano, freshly ground black pepper and 24 more Onion and Apple-stuffed Quail Eat …
From yummly.com
From yummly.com
See details
10 BEST STUFFED QUAIL RECIPES | YUMMLY
Web Apr 7, 2023 Smoked Boudin-Stuffed Quail Gumbo Acadiana Table hot sauce, onion tops, kosher salt, smoked bacon, roux, minced garlic and 16 more Festive Quails Great British …
From yummly.co.uk
From yummly.co.uk
See details
DEATH BY GUMBO - COUNTRY ROADS MAGAZINE
Web Aug 4, 2021 Place stuffed quail into gumbo and allow to simmer 30 minutes. When quail are tender and legs separate from body easily, remove birds to a platter and keep warm. …
From countryroadsmagazine.com
From countryroadsmagazine.com
See details
RECIPE FOR STUFFED QUAIL GUMBO - ALWAYS FOODIE
Web The stuffed Quail Gumbo is a main course dish from the french cuisine or rather, to be more precise, the Cajun Cuisine. Quail, when literally translated means "duck" (although …
From alwaysfoodie.com
From alwaysfoodie.com
See details
STUFFED QUAIL GUMBO | SAVEUR
Web Keep gumbo warm. Step 2 Make the quail stuffing: Melt bacon fat in a 12" skillet over medium-high. Cook rice, garlic, scallion, bell pepper, and onion until soft, 5-7 minutes. …
From saveur.com
From saveur.com
See details
RECIPES: STUFFED QUAIL GUMBO | MOM WRITERS CLUB
Web Cook for a couple of minutes. Add tomato paste, dried herbs, stock and cook for 45 minutes. Add remaining ingredients and season to taste. Strain the gumbo through a china cap …
From bcwriters.com
From bcwriters.com
See details
A DOZEN DIVINE GUMBO RECIPES | SAVEUR
Web Feb 16, 2021 Stuffed Quail Gumbo. This dish is sort of a gumbo in reverse: quail, roasted to a deep golden brown, is stuffed with dirty rice and smothered in a chocolate …
From saveur.com
From saveur.com
See details
STUFFED QUAIL GUMBO RECIPE - NYT COOKING
Web 4 boned quail, about ¾ pound total; Salt to taste, if desired; Freshly ground pepper to taste; ½ teaspoon, approximately, file powder (ground dried sassafras leaves); 16 tablespoons …
From cooking.nytimes.cf
From cooking.nytimes.cf
See details
DEATH BY GUMBO - THE DAILY MEAL
Web Stir in thyme, bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper, and granulated garlic. Place stuffed quail into gumbo and allow to …
From thedailymeal.com
From thedailymeal.com
See details
THE BEST GUMBO IN NEW ORLEANS - SERIOUS EATS
Web May 7, 2021 The chef smokes the quail to punch up its flavor, and serves the gumbo over popcorn rice, a nutty long-grain white rice unique to Louisiana. The resulting dish is as …
From seriouseats.com
From seriouseats.com
See details
10 BEST STUFFED QUAIL RECIPES | YUMMLY
Web Mar 30, 2023 Stuffed Quail GumboSaveur okra, Worcestershire sauce, dried thyme, flour, chicken stock and 24 more Onion and Apple-stuffed QuailEat Smarter apple, beef stew …
From yummly.com
From yummly.com
See details
DUCK GUMBO WITH STUFFED QUAIL - MAKE A DISH!
Web Dec 6, 2021 To make the stuffed quail: Saute the vegetables and mix them with the rice and bread. Add a cup or a little less of the gumbo. Stuff the quail and tie the little quail …
From makeadish.net
From makeadish.net
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love