Stuffed Roast Quail

Whole stuffed roast quail with gravy and mashed potatoes

RECIPE #7

An elegant centerpiece ā€” whole quail stuffed with wild rice, cranberries, and toasted pecans.

šŸ”„ Cook: 30 min šŸ½ Serves: 4 šŸ’Ŗ 410 cal

Ingredients

  • 4 whole quail
  • 1 cup cooked wild rice
  • 1/4 cup cranberries
  • 1/4 cup chopped pecans
  • 1 tbsp butter
  • Salt and pepper

Instructions

  1. Mix the wild rice, cranberries, pecans, and butter.
  2. Stuff each quail and tie the legs.
  3. Roast at 375Ā°F for 25ā€“30 minutes.
  4. Let rest before slicing.

Nutrition (Per Serving)

410

Calories

26g

Protein

18g

Fat

28g

Carbs

Tips & Variations

Serving Tip: Top with gravy or a spoon of cranberry sauce.

Alternate Method: Use couscous instead of wild rice.

Pro Tip: Tie the legs closed so the stuffing stays put and the birds roast evenly.

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