Stuffed quails

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 570, total fat 40 G., saturated fats 12 G., proteins 36 G., carbohydrates 16 G., fiber 3 G., cholesterol 201 mg, sodium 677 mg, sugar 3 G.

Tender and juicy quail are perfect for a festive dinner or when you want to impress guests with a spectacular dish. To make this small bird more filling, stuff it with a bread and vegetable filling and bake it in the oven. If you have any leftover filling, bake it with the quail and serve it as a side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 quails without internal bones (only legs and thighs on the bones)
170 g whole grain bread, cut into 0.5 cm cubes.
1 tbsp. l. olive oil
3 tablespoons unsalted butter
1 cup chopped onion
0.5 cup diced carrots
0.5 cup diced celery
1 tbsp. minced garlic
4 tbsp chopped fresh parsley
2 tbsp chopped fresh sage
1 cup chicken broth + more as needed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: quail, carrot, celery, parsley, sage

Cooking the dish according to the recipe:

Preheat oven to 220°C. Place the bread on a rimmed baking sheet and drizzle with olive oil. Season with salt. Toast for 5-8 minutes until crisp. Transfer to a large bowl.
In a heavy-bottomed skillet, heat the butter over medium heat until melted and foaming. Add the onion, carrot, celery, and garlic and cook, stirring, until the vegetables are softened, about 10 minutes. Add the parsley, sage, and chicken broth. Season with salt and pepper to taste. Add the breadcrumbs and toss to combine. If you need more liquid to moisten the bread, add another 1/4 cup of chicken broth at a time. Remove the pan from the heat and let cool to room temperature.

Preheat oven to 175°C.
Once the filling has cooled, put on rubber gloves and stuff each quail with 1 cup of filling. Place the remaining filling in the bottom of a roasting pan or large cast-iron skillet. Season the quails with salt and pepper and place them on top of the filling. Bake for 15-20 minutes, or until the juices run clear when pierced. Serve immediately.

Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Main courses / Bird

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