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Bacon Wrapped Quail With Corn Bread Stuffing

sportingchef's picture
Be careful not to overstuff the quail or they may take too long to cook. You may want to double the stuffing ingredients and serve some extra on the side. Look for pumpkin seeds in the bulk bin of your supermarket.
Ingredients
  Quail 12 , rinsed and patted dry with paper towels
  Salt 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground chili powder 1 Teaspoon
  Dry cornbread stuffing 2 Cup (32 tbs)
  Chicken broth 1 Cup (16 tbs), warm
  Anaheim pepper 1⁄2 Cup (8 tbs), diced
  Jalapeno pepper 1 , seeded and minced
  Roasted and salted pumpkin seeds 1⁄2 Cup (8 tbs)
  Freshly ground black pepper 1⁄3 Teaspoon, ground
  Apricot preserves 1⁄2 Cup (8 tbs)
  Bacon strips 12
Directions

Season quail lightly with next 3 ingredients. Combine stuffing and next 5 ingredients and lightly stuff into cavity of each quail. Spread preserves over quail and then wrap each with 1 bacon strip. Roast in a 400 degree oven for 12 minutes or until bacon is just brown. Serve with bacon intact.
For more information please visit: http://www.huntfishcook.com/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Healthy
Wondering how to best cook quail? Stuffed!! In this video, Leysath shows a great spicy stuffing. Made with corn bread stuffing this is a simple recipe.

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